San Lorenzo Dinner at the Symposium Quattro Stagioni – Dessert

Alessio and Enrico

The dessert was also amazingly complicated and took a lot of time to prepare (the staff certainly earn their keep here!).
dessert chef
The woman above filled little glasses with a coconut sorbet-and-liqueur.

waiter Danilo

Lacy chocolate cups were filled with ice cream (I wasn’t quite sure of the flavor), and then warm little chocolate muffins with soft insides were added. These tenerezze (tendernesses) were delicately flavored with Szechuan pepper, which tastes very like coriander seed (there was a big jar of the dried pepper sitting on the counter and we were invited to try grains of it).


The dots were a bitter orange sauce ideal for dipping bits of muffin in.

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