Sfogliatina, Peaches, Frangipane, Coconut and Poudre des Bulgares. This dessert starts by thinning the puff pastry, rolling, cutting it into small discs and finally shaping to make it 'cosy' for the filling as only a true sfogliatella from Southern Italy can be, a “cornucopia”. After this we insert a piece of the last peaches of the season, now extremely rich in sugar and flavour, frangipane dough (made of butter, sugar, eggs and almonds), and then we bake it in the oven. Before serving we add: coconut milk cream, fresh coconut powder and Poudre des Bulgares, a unique blend of spices with a whole rosebud in each package. Our chef Riccardo Camanini loves spices in all their facets, they contribute to the construction of taste as a perfumer would do with his perfume. Swipe to see how @mirimeo3 , our pastry chef, roll and model our sfogliatine. #lido84 #puffpastry #peach #frangipane #coconut #spices #gardalake 📸@giulibussei