La Colomba by Niko Romito
Completing the collection, Niko Romito’s Colomba offers a light and balanced interpretation of the traditional dove-shaped Italian Easter cake. Crafted through a meticulous 60-hour process with three fermentation phases, it is finished with almond praline and raw beet sugar, creating a gently crunchy top and a soft, airy interior.
Each dessert is presented in a beautifully embossed gift box featuring the signature calla-shaped motif, promising to be a brilliant addition to any celebratory table.
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Uovo Calla by Gianluca Fusto
AED 180.00 Discover MoreUovo Calla by Gianluca Fusto
Uovo Calla
Created by Maître chocolatier Gianluca Fusto for Bvlgari Hotels & Resorts, the Uovo Calla chocolate egg stands out for its exceptional craftsmanship, where every element follows a precise architectural and narrative logic. The inspiration takes shape from the “Calla” pattern, a distinctive Bvlgari emblem, evoking the intricate mosaics of the Baths of Caracalla: a fragment of Ancient Rome that also gave rise to the iconic Bvlgari Divas’ Dream collection. Conceived as a refined interplay of textures and flavors, the creation combines notes of raspberry with layered almond expressions, revealing a delicate balance between freshness and depth. Each chocolate egg unveils a subtle surprise of almond dragées within.
AED 180.00