Step into Friends of Flavours and the aroma of freshly baked pastry, tempering chocolate and toasted nuts greets you like an embrace from Nonna herself. The restaurant’s dessert counter glitters with hand-finished treats, each one telling a different regional tale from across the Italian peninsula. Whether the occasion is a lingering family lunch, an intimate date night or simply the craving for something sweet after work, these artisanal creations promise to transport taste buds straight to the cobbled streets of Capri, Florence or Palermo.
Recent dining surveys show that more than two-thirds of Britons enjoy dessert when eating out at least once a week. Given the surge of interest in authentic, high-quality puddings, Friends of Flavours has crafted a concise yet captivating collection of traditional Italian dolci. Five signature dishes headline the menu, each prepared with painstaking attention to heritage recipes while embracing the restaurant’s own modern flair. Here is a closer look at the irresistible stars of the show—and a few tips for turning a visit into a memorable voyage of flavour.
Italy’s sweet repertoire is as diverse as its dialects. From buttery Piedmontese biscuits to Sicilian ricotta-filled fritters, desserts often evolved as celebrations of local produce and patron-saint festivals. Friends of Flavours curates dishes that honour this regional diversity, sourcing ingredients such as premium almonds, fragrant honey, candied citrus and the vivid crimson liqueur alchermes. By spotlighting just five classics, the kitchen team is able to maintain traditional techniques—slow roasting whole nuts for deeper flavour, whipping fresh ricotta to a cloud-light consistency and building ice-cream domes by hand.
The result is an experience that feels both refined and comfortably familiar. Diners are encouraged to order a single showpiece or, better still, share a tasting board so that everyone at the table can sample a spoonful (or three) of each delightful specialty. Below, discover the origin, texture and ideal pairing for every signature dessert.
Legend has it that Torta Caprese was born from a happy accident during the 1920s, when a chef on the island of Capri forgot to add flour to a chocolate cake batter. The resulting torte turned out dense, moist and exquisitely rich—so successful that the recipe quickly spread across Campania and beyond. Traditionally made with finely ground almonds, dark chocolate, butter, eggs and sugar, it remains completely wheat-free while retaining an almost truffle-like crumb.
The pastry chef enhances the classic formula by adding a whisper of bitter orange zest, echoing the citrus groves that tumble down Capri’s cliffs. A dusting of cocoa and icing sugar forms a dramatic black-and-white top, while a quenelle of lightly whipped cream cuts through the richness. Pair a slice with an espresso or a glass of dessert wine for a luxurious finale.
Named “Ladies’ Kisses” because two rounded biscuits appear to be locked in a chocolate embrace, Baci di Dama hail from the hazelnut-rich hills of Piedmont. Created in the 19th century, the recipe cleverly used locally abundant nuts instead of pricier wheat flour, binding them with butter and sugar into irresistible shortbread domes.
Friends of Flavours roasts whole Piedmont I.G.P. hazelnuts until golden, then grinds them to a fragrant meal. Once baked, each biscuit is cooled and sandwiched with a silky layer of 70 % dark chocolate ganache. The result is a melt-in-the-mouth crunch followed by an indulgent cocoa hit—perfect alongside a cappuccino or as a light finale after a hearty pasta course.
Sfincia di San Giuseppe are pillowy fried pastries born in Palermo’s convent kitchens and traditionally enjoyed on 19 March, Saint Joseph’s Day. Their name derives from the Latin “spongia”, meaning sponge, a nod to the airy interior achieved by folding the dough by hand. Once fried, the sfincia are slit open and lavishly filled with sweetened sheep’s ricotta, candied orange and jewel-bright cherries.
Prepared to order, each sfincia arrives warm, its golden exterior delicately crisp. The ricotta filling is whipped with a touch of Madagascan vanilla, then crowned with candied citrus peel for a zesty counterpoint. Although traditionally seasonal, Friends of Flavours serves this treat year-round, giving diners the chance to taste authentic Sicilian festivity whenever the mood strikes.
Cuccidati are Sicilian fig cookies historically baked in December as part of Italy’s rich Christmas biscuit tradition. A tender pastry blanket conceals a spiced filling of dried figs, dates, walnuts, honey and orange jam, while rainbow sprinkles add a playful finishing touch that children adore.
The pastry chefs soak sun-ripened Turkish figs in Marsala wine overnight, infusing the fruit with warming notes of caramel and spice. Each cookie is hand-rolled, glazed with lemon icing and scattered with multicoloured confetti sprinkles. Soft, gently chewy and perfumed with clove and cinnamon, Cuccidati offer a comforting nostalgia that pairs beautifully with an after-dinner amaro or even a simple pot of English breakfast tea.
Believed to have been dreamt up by Renaissance chef Buonatalenti in Medici-era Florence, Zuccotto takes its name from the Italian for “little pumpkin” or “small helmet”. The dome shape is said to mimic both the Duomo of Santa Maria del Fiore and the metal military helmets of the time. Traditionally, a shell of sponge cake is soaked in scarlet alchermes liqueur, then filled with a semi-frozen mixture of whipped cream, chocolate chips and toasted nuts.
Friends of Flavours lines each mould with vanilla sponge brushed generously with alchermes, creating striking ruby streaks once sliced. Inside, layers of artisan fior-di-latte gelato and dark-chocolate-studded ricotta are folded together, then lightly frozen to achieve a parfait-like texture. Served in chilled wedges, Zuccotto delivers a refreshing yet decadent finale, especially welcome after hearty mains such as ragu or risotto.
Selecting the right beverage elevates these desserts from delicious to unforgettable. Rich choices like Torta Caprese sing when matched with a small glass of Vin Santo or an intense ristretto, while the nutty sweetness of Baci di Dama harmonises with a mellow latte. Sfincia di San Giuseppe benefits from the gentle fizz of a Moscato d’Asti, cutting through the cream without masking delicate flavours. For Cuccidati, a spiced herbal digestivo such as amaro balances the dried-fruit filling. Finally, enjoy Zuccotto with a chilled limoncello for a citrus lift, or keep it classic with sparkling mineral water to cleanse the palate between bites.
Those planning a group celebration might consider ordering a mixed plate: two Baci, one sfincia split for sharing, a petite slice of Caprese and a miniature Cuccidato. Finished with a communal wedge of Zuccotto in the centre, this arrangement encourages conversation and palate comparison, turning dessert into an interactive tasting journey.
Timing can amplify the pleasure. Arrive slightly before prime dinner service to watch chefs assembling desserts in the open pastry kitchen—an experience that captivates children and adults alike. Staff are always pleased to explain ingredient sourcing, recommend beverage matches and accommodate gluten-free or vegetarian requests where possible.
Heading in for lunch? Opt for a light savoury main and save room to linger over sweets; the relaxed midday atmosphere lends itself to savouring each nuanced flavour without the evening bustle. And don’t forget to ask about seasonal tweaks: the kitchen sometimes infuses the Caprese with local walnuts in autumn or adorns Zuccotto with fresh summer berries when temperatures rise.
Dessert is more than a final course—it is a story on a plate, a link between past and present and a chance to indulge in craftsmanship rarely seen in everyday life. Friends of Flavours showcases this philosophy with five lovingly prepared Italian classics that celebrate regional tradition, premium produce and culinary artistry. From the molten richness of Torta Caprese to the festive sparkle of Cuccidati, each dish offers its own reasons to return again and again. The next time a sweet craving calls, answer it with a journey through Italy’s most beloved dolci, right in the welcoming heart of Friends of Flavours.
Ready to embark on a sweet journey through Italy's finest desserts? At Friends of Flavours, every bite is a testament to our passion for fresh, authentic Italian cuisine. Let our experienced chefs, led by Angelo Gobbi, craft a unique dining experience that celebrates the rich culinary traditions of Italy. Located in the heart of Penge, London, our award-winning restaurant invites you to indulge in the artistry of Italian dolci. Book a table today and discover why we're a Diner's Choice Award winner. Your table at Friends of Flavours awaits!