Dolci — Don't Skip Dessert
Everything on this list is made in-house. The tiramisu is Nonna Rosa's recipe. The cannoli shells are fried to order. The panna cotta sets overnight.
Anthony grew up eating dessert every Sunday. Nonna Rosa would always make something sweet at the end of the meal, even when there wasn't much else. A bowl of something soft and cold, or a plate of biscotti with wine. Dessert wasn't a treat. It was just how a meal ended.
At Nonna's Kitchen, we make everything in-house. Nothing comes out of a box. If something runs out, it runs out — we don't restock from a supplier. Pair any dessert with an amaro or a glass of Moscato from our wine and drinks list.
Desserts
Tiramisu di Nonna Rosa — $12
This is the one. Savoiardi ladyfingers soaked in espresso and marsala, layered with mascarpone cream, finished with a thick dusting of dark cocoa. Nonna Rosa's recipe from Naples, 1962. Anthony makes a fresh batch every morning. It sits in the refrigerator all day, getting better by the hour. We sell a lot of this.
Cannoli Siciliani — $10 (two pieces)
The shells are fried to order — never sitting around getting soft. Filled with sweet ricotta, a little orange zest, and mini chocolate chips. The secret to a good cannoli is that the shell has to be hot and the filling has to be cold. Anthony fills them at the last possible second. Don't share these.
Panna Cotta alle Fragole — $11
Vanilla panna cotta made with heavy cream, set overnight in the refrigerator, served with a fresh strawberry compote from local Texas strawberries when they're in season, and a strawberry coulis year-round. Silky, cool, barely sweet. The kind of dessert that disappears faster than you expect it to.
Torta della Nonna — $13
A classic Italian custard tart — a short pastry shell filled with lemon pastry cream and finished with toasted pine nuts and powdered sugar. Old-fashioned and perfect. Named "grandmother's cake" in Italian for a reason. People order this and then ask if they can have a second slice.
Gelato Artigianale — $9
Two scoops of house-made gelato. Flavors change by season and whatever struck Anthony's inspiration that week. Pistachio, dark chocolate, salted caramel, stracciatella, and lemon sorbetto are regulars. Ask your server what's churning tonight.
Affogato al Caffe — $9
A scoop of fior di latte gelato, drowned in a hot double shot of espresso. The gelato melts slowly into the coffee. You eat it with a spoon before it disappears. Great dessert or great after-dinner coffee, depending on how you look at it.
Allergies? Our tiramisu contains eggs, dairy, and gluten. Cannoli contain dairy and gluten. Panna cotta contains dairy. Please ask your server — most of our team knows the recipes well enough to answer specific questions. Or see our full allergen info page.
Come for dinner. Stay for the tiramisu.
Tue–Thu 5–10PM • Fri–Sat 5–11PM • Sun 5–9PM • 1847 E 6th St, Austin