Osteria Trulli

All butter dough crust filled with Italian pastry cream, sliced apples, sprinkled with cinnamon and apricot glaze.

All butter short dough crust filled with frangipane and apricot.

Authentic Northern Italian artisan bite-sized holiday cookies.

Originally made only in the Lombardy province of Northern Italy, this naturally leavened cake, similar to panettone, is made with organic butter, fresh egg yolks, sugar, and organic flour. The dough is mixed and left to rise overnight, then remixed with additional butter, flour, egg yolks, and sugar. Imported organic candied orange peels are added with pure, natural orange oil. Formed into the dove shape, egg-washed, coated with almond paste, and sprinkled with California mission almonds and sugar crystals. A 72-hour process.

Traditional Southern Italian torta found from Rome to Naples during Easter. Creamy texture comes from a blend of custard, softened wheat kernels, and fresh ricotta from Sonoma's Bellwether Farms.

All butter dough crust filled with frangipane and pears.

Northern Italian style strudel packed with fresh baked apples, walnuts, almonds, cinnamon flavored with Marsala and wrapped in a crispy all-butter puff pastry.

Brioche pastries bursting with raisins and candied fruit. Appear all over Italy during Lent as they did in medieval times. The custard cross adorning the top symbolizes the Holy Cross. Available every morning from Ash Wednesday through Easter.

Long-time Rulli classic. Three layers of chocolate sponge cake brushed with espresso liqueur, filled with Chantilly cream and covered with milk chocolate shavings.

Creamy ricotta mousse mixed with raspberries and imported Italian candied fruits, Sicilian pistachios and pieces of bittersweet chocolate on vanilla sponge cake soaked with rum.

Mixed berry Bavarian cream between two layers of vanilla sponge cake brushed with raspberry and kirsch liqueurs and wrapped in lady fingers topped with fresh raspberries.

Three layers of vanilla sponge cake brushed with limoncello liqueur, filled with a light lemon Chantilly cream and lemon curd; decorated with lemon Chantilly cream and sheeted with a thin layer of sponge cake.

All butter short dough crust with a layer of vanilla sponge cake, rum-infused mascarpone and mixed berry cremosa decorated with seasonal berries.

Moist, chewy pistachio and almond base filled with pistachio mascarpone cream and decorated with fresh raspberries.

Meringue based cake with Italian pastry cream and 3 layers of vanilla sponge cake.

Three layers of moist dark chocolate cake with chocolate cream filling and fresh raspberries, decorated with chocolate ganache and dusted with cocoa powder.