Bocconcino Hawaii in Kaka'ako

Veal ossobuco Ravioli with mushroom truffle cream sauce

A delicate ricotta cream studded with pear pieces sandwiched between two soft hazelnut cookies and finished with a dusting of powdered sugar.

Pastry cream with a hint of lemon on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar.

Pistachio and ricotta creams divided by sponge cake, decorated with crushed pistachios and dusted with powdered sugar.

A graham cracker base topped with New York cheesecake with a splash of key lime, decorated with a key lime glaze.

Chocolate sponge cake surrounds a layer of chocolate and Chantilly cream, studded with Amarena cherries, separated by white sponge cake and decorated with a chocolate ribbon.

A moist muffin with a heart of pistachio cream.

A classico from the gelato tradition of Pizzo di Calabria. A liquid dark chocolate heart wrapped in hazelnut and chocolate gelato, made only with fresh Italian milk, intensely roasted hazelnuts and cocoa.

Stracciatella is a traditional Italian cheese made from pulled mozzarella curds mixed with fresh cream. This cheese is the inside of the burrata – if you've ever cut into a fresh burrata, the gooey interior that spilled out was stracciatella. As stracciatella is more liquid than solid, spooning it out of the container is usually the best method. Stracciatella originated in Andria, Apulia, where mozzarella was traditionally shaped into a knot instead of a ball. Unsold knots would firm up considerably after a day on the shelf, so they were undone and peeled apart into strings, which were then soaked in heavy cream. At some point, an anonymous genius decided to tuck that cheese into a sheet of mozzarella, forming the dumpling-like pouch known as burrata.