Laura Sansone

PASTRY CHEF
Written By Nicole Borden

Scampi | New York | October 2018

FEATURED DISHES


Cassata: Almond Sponge Cake, Ricotta Semifreddo, Dried Apricots, Pistachios, Hazelnut Chantilly, Almond Nougatine, and Lemon Zest

Vanilla Panna Cotta, Cookie Crumble Streusel, Citrus, and Blood Orange Granita

Apple Crostata with Cinnamon Gelato

Chocolate Budino, Chantilly, Candied Cocoa Nibs, Candied Hazelnuts, and Hazelnut Gelato


Photography by Caroline Hatchett

Nicole Borden
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