When looking at a pastry shop display case you only see the last step, the last comma of a long story. The dessert is in front of you, perfect in its shape, with glossy surfaces, defined layers and aromas that promise something good, mouth-watering. It seems natural, almost inevitable. But the truth is that before arriving in the display case every dessert goes through a path made of attempts, corrections and small big adjustments.

A dessert is rarely born perfect on the first attempt. Above all pastry making, which by definition, is a difficult and mathematical art. Behind that neat and precise slice or that velvety and inviting mousse there are often many trials, more than one imagines.

Some desserts find their balance in a few preparations according to the genius and flair of the pastry chef, others instead require time, patience and many tastings, especially for the more traditional preparations that must respect consistencies, flavors and aromas to be truly excellent.

The idea: the first step

Everything almost always begins with an idea. It can arise from a seasonal ingredient, but also from a memory, from a pairing that intrigues the Master pastry chef. Maybe it comes while thinking about the flavors of one’s own land, the typical fruit that begins to ripen or the desire to create something fresher for summer or more enveloping for autumn. In this phase the dessert exists only in the mind: imagined textures, flavor contrasts, aromas that still have to take shape. But between imagining and creating there is always a short distance when talking about creativity.

The first trial: understanding if it really works

The first preparation serves above all to understand if the idea is right. The ingredients are combined, the structure is tested, it is observed how the textures react. Sometimes the taste is correct, but the texture is not convincing. Other times the opposite happens: the consistency is perfect, but something is missing in the flavor. It can happen that the mousse is too light, that the cream covers the other ingredients or that the balance between sweetness and acidity is not yet the desired one. It is normal. It is part of the experimentation process.

The following trials: small adjustments

Here begins the most patient work.
A proportion is changed, a cooking method is modified, a minimal amount of an ingredient, a different combination is tried.

Maybe it is enough to slightly reduce the sugar to better bring out an aroma. Or increase the percentage of fruit to give more freshness. Sometimes the work is on the texture: a more airy mousse, a silkier cream, a more crumbly base.

They are small interventions, but they make a big difference. And each trial requires a new tasting. A new analysis, dedicated time.

The moment of balance

At a certain point something recognizable happens. The dessert stops seeming like a trial and begins to seem like a real recipe. Original. The elements speak to each other: no flavor covers the others, the texture is just right, the dessert invites a second spoonful.

It is the moment when it is understood that the initial idea has finally found its form. And this form has been noted in the dense notebooks of the Master pastry chef.

It does not always mean that the work is finished at this point. Sometimes one or two more attempts are needed to perfect a detail. But the direction is now clear. It is then a matter of identity, of proposal, of pairings and advice on how to best taste the new creation.

When the dessert is ready for the display case

Before arriving in the display case, a dessert must pass a simple but decisive test: it must really be good and receive the approval of several palates that rotate around the management of a pastry shop.

It must not only convince at the first tasting, but also at the second. And then also at the third. It must maintain balance, lightness and pleasantness, always, consistently.

When this happens, the dessert is ready to be shared and offered. And it is only then that it appears in the pastry shop display case, at the end of a long process that can take months of trials, of raw materials, of choices and of quantities. And thus the new jewel takes its place in the display case to delight the eyes and then the palates.

The packaging: the outfit for the first outing

Finally, not to be underestimated is the packaging of the new creation: at La Fenice everything is done by hand, not only the making, but also the final farewell before dressing the dessert and making it ready to dance on the tables.

Colors, textures, precise shapes of boxes, ribbons and cords: every detail is studied with a specific project and realized simultaneously with the birth of the dessert, like a true final anticipation.

Behind every dessert, time and patience

The next time you choose a dessert at La Fenice, perhaps it will be worth remembering that what you are looking at is the result of a long journey.

Behind that slice or that small dessert there are trials, tastings, small mistakes and great discoveries.

It is precisely this that makes our artisanal pastry La Fenice something alive: every dessert is born from a precise idea, grows through work and arrives in the display case only when it finds its balance.

And when this happens, all that research simply becomes… A moment of pleasure.

Standing in front of the window of our La Fenice pastry shop, you often read words that sound soft even before you taste them: mousse, cream, semifreddo, bavarois.
They seem similar. They all speak of sweetness, they all promise lightness. Yet they are not the same thing.

Knowing the difference isn’t just a technical curiosity: it’s a way to make better choices, to understand what to expect with the first spoonful, to recognize the consistency that best suits the moment and the situation.

Behind each of these preparations is a story, an origin, and a precise structure. And each one expresses a different way of understanding softness.

“Mousse” in French means “foam.” The name says it all.
Mousse originated between the 18th and 19th centuries in France, when pastry chefs began experimenting with lighter consistencies by incorporating air into their preparations through whipped egg whites or whipped cream.

Its structure depends not only on the ingredients, but on the gesture: whipping, lightening, lifting. Air becomes an integral part of the recipe.

A mousse is soft, almost impalpable. It melts quickly in the mouth. It is less dense than a cream and more immediate than a Bavarian cream.

At La Fenice, this lightness is found in the chocolate mousse that accompanies the single portions, small cakes that are always fresh and varied, ranging through seasonal flavors; here, the intense, pure cocoa is lightened by the whipping, creating a balance between depth and delicacy. Or in the pistachio mousse that accompanies some of your creations.

Choosing a mousse means looking for something that caresses the palate, that isn’t heavy, that leaves an airy, light, and positive sensation.

The semifreddo, on the other hand, has a more Italian origin, developed between the nineteenth and twentieth centuries. It is a preparation that combines pastry techniques with those of ice cream making.

Its name tells its story: it is neither ice cream nor cream. It is something in between. It is usually made with a base of pâte à bombe (egg yolks whipped with hot syrup, a technique also used for pasteurization), Italian meringue, or whipped cream, and is then frozen. The presence of air and fat prevents it from becoming hard and frozen.

The consistency is cold but soft, firm but not rigid. It slices easily, holds its shape, and melts slowly.

At La Fenice, semifreddo is expressed, for example, in the three-chocolate semifreddo, where creaminess meets freshness, perfect in the warmer seasons or as an elegant end to a delicious dinner. The three layered chocolates will please every palate, from those who love white chocolate to those who prefer the lactic acid of milk chocolate, and even those who enjoy the bitterness of dark chocolate.

Choosing a semifreddo like this means craving freshness without sacrificing the roundness and deliciousness of chocolate.

The name “Bavarois” harks back to Bavaria, but its origins actually date back to France between the 18th and 19th centuries. It’s a preparation that combines crème anglaise (milk, sugar, and gently cooked egg yolks), gelatin, and whipped cream. Unlike mousse, Bavarian cream has a structure stabilized by the presence of gelatin. This allows it to maintain a precise, clean, almost architectural shape, while remaining soft when cut.

It’s silky, elegant, more compact than mousse, but more delicate than a semifreddo. Its strength lies precisely in its balance.

At La Fenice, it can be found in desserts such as the vanilla Bavarian cream with red fruit insert, where the well-defined structure embraces a livelier and slightly tart center. A dessert that combines technical precision and a harmony of flavors, as well as a visual presentation that immediately entices the palate.

Choosing a Bavarian cream means seeking elegance, balance, and a softness that remains composed.

Cream is depth and tradition.
Mousse is lightness and air.
Semifreddo is creamy freshness.
Bavarois is structured balance.

Understanding the difference isn’t just about distinguishing names, but also about recognizing what you’re truly craving in that moment. Sometimes you seek comfort, other times lightness. Sometimes something fresh, other times something elegant and defined.

At La Fenice, every texture is born with a precise intention. Because in a pastry shop, it’s not just the flavor that changes, it’s the experience.

And the next time you see “mousse,” “cream,” “semifreddo,” or “Bavarois” in the window display, you’ll know that they’re not interchangeable words. They’re different promises, all waiting to be tasted.

There are questions that remain unanswered, because ultimately they don’t need an answer. One of these almost always arises when you enter a pastry shop. Your gaze lingers on the window display, time slows for a moment, and as you choose your favorite dessert, a silent thought surfaces: will it be fresh? It’s not distrust, it’s desire. The desire that that dessert will live up to the promise of softness, balance, and pleasure we imagine even before tasting it.

Freshness, in reality, is not an abstract concept. It’s something you can recognize if you’re curious enough to observe.

The first clue is in the dessert’s “stay.” A fresh dessert never seems to be waiting. It doesn’t appear restrained, nor immobile for too long. It sits naturally on the plate, as if it had just arrived there. The surfaces are refined but not tense, the shapes are stable without being rigid. There’s a clear calm, a presence that doesn’t need to be demonstrated. In short, it’s beautiful to look at and then to eat.

Then come the details, the small ones, which often go unnoticed. Creams say a lot: if they’re fresh, they appear smooth, continuous, without cracks or opaqueness. The cream maintains its volume without sagging, as if it were still breathing. The glazes reflect the light softly, not sticky, without that dull patina that appears when time begins to take its toll. Each element seems in its place, without haste or fatigue.

Colors deserve a more leisurely look. They shouldn’t be striking, but accompanying. A fresh dessert never shouts through its hues. The yellow of a cream is warm and natural, the brown of a dough speaks of the oven, not overcooking, the tones of the fruit are those we recognize in nature, with small imperfections that make them true and genuine. When a color seems too bright, too uniform, it’s often trying to express something the dessert can no longer say on its own.

Approaching the display case is an instinctive gesture, and the aroma arrives even before the choice. A fresh dessert smells good and sweet. Light notes of butter, vanilla, citrus, and cocoa are discernible, never overpowering. It’s a gentle invitation, not a declaration. Overly intense aromas seek to be noticed, while freshness doesn’t need to be perceived from afar.

Even the texture, even without touching it, can be perceived. A fresh dessert maintains a visual balance between lightness and structure. It doesn’t appear dry or collapsed. The layers are legible, the heights harmonious, the volumes coherent. It’s as if each part knows exactly how much space to occupy. Freshness lives in this silent balance between air and matter.

The display case, as a whole, speaks to the relationship with time. A carefully selected, ever-changing selection that doesn’t overwhelm the eye, speaks of a pastry shop that works to the rhythm of the day. Here, freshness isn’t a label, but a natural consequence of daily choices: producing what can be enjoyed at its best, without forcing, without accumulating.

Finally, there’s a more subtle sensation, difficult to explain, but immediately recognizable. It’s the one that makes you say, without thinking too much, this is the right dessert right now. It’s not always the most elaborate, nor the most spectacular. It’s the one that seems to speak directly to you. Our instinct is more attentive than we imagine: it recognizes care, moderation, and authenticity even before tasting.

At La Fenice, every dessert is created with a specific moment in mind, the one in which flavors, textures, and aromas find their most sincere balance. Freshness isn’t just a matter of hours, but of attention, of respect for time and for those who stop to choose. Because a truly fresh dessert needs no explanation. It lets itself be observed and recognized.

Every traveler has their own style, every style has a flavor, and every flavor tells a story. In the heart of our pastry shop on Lake Garda, we’ve created five desserts that speak to five different souls. Find out which one you are… or try them all!

“Don’t talk to me before the first coffee. And the second.”
Her motto: “The best time is time without a clock.” 

You love silent dawns, hour-long breakfasts on the terrace, the newspaper open next to the still-steaming cup. You travel for the pleasure of observing, of savoring every moment. In your suitcases, there’s no rush, just comfortable clothes and a desire to live slowly.

For you, there’s our artisan brioche, soft and fragrant, filled with a generous mascarpone cream, sweet but not cloying, enveloping and velvety like a caress. Perfect for those who love to slow down and savor the moment, bite after bite.

“Every journey is also a palette of colors.”
Her motto:“Even dessert must be photogenic.”

You move from the local market to an art gallery with the same elegance. You were born with a taste for beauty, you love well-crafted details and harmonious compositions. You are inspired by everything international, but you always seek authenticity and quality.

Our artisanal macarons are your passport to beauty: crispy, light shells enclosing a soft, indulgent core, in pastel colors and unique flavors like pistachio, hazelnut, raspberry, or lemon. They are little edible works of art, and you know it.

“Walking barefoot is my way of connecting with the world.”
Her motto: “Be kind, to the planet and to yourself.”

For you, traveling means learning, respecting, and choosing ethically. Read labels, ask where each ingredient comes from, but never give up the pleasure of taste. You love green trails, a water bottle filled at the source, and small local producers.

Our vegan raspberry biscuit is made for those like you with a caring soul: dairy- and egg-free, with total respect for the environment and animals. Crunchy, fragrant, sustainable. And beautiful to look at, colorful, and fun. A wholesome snack to put in your backpack… and in your heart.

“I’m moved by a sunset. Or by a well-made cake.”
Her motto: “Beauty will save the world (and a little bit of artisanal pastry making too).”

You don’t visit a place, you live it. You take photographs that seem like poems, you stop to listen to the sounds of a square, you pick wildflowers along a walk. Emotions guide you more than a map. You are made of memories, slow gestures, and lucid dreams.

For you, we created “La Fenice,” a cake that is reborn with every season, just like your gaze. A soft sponge cake base welcomes our fragrant artisanal custard, fresh whipped cream, and colorful fruit nestled between crunchy meringues. It’s a dessert that speaks of love and rebirth.

“Silence, chocolate, and a lake view. Everything else can wait.”
Her motto: “He who knows how to listen has already won.”

You love chosen solitude, thick books, profound conversations. When you travel, you seek quiet places, half-empty museums, and cafés where you can read in peace. Your taste is clean, decisive, essential. You don’t need much to feel at home: a slice of sweet truth is enough.

Our classic single-serving Sacher is designed for you: dark chocolate, homemade apricot jam, glossy and intense icing. Each spoonful is a small ritual. A dessert to be enjoyed alone, without distractions, like a moment of meditation.

Every traveler has their own flavor. And every dessert tells a little story. We’re waiting for you at the pastry shop to help you find your favorite dessert… or to be inspired and discover new sides of yourself.

Because traveling, after all, is also about this: encountering new tastes, both inside and out.

Summer on Lake Garda is always pure magic: long sunny days, intense colors of the natural landscapes, the scent of flowers that mixes with the lake breeze… but also a lot, a lot of heat! When temperatures rise, the desire for something fresh and light makes itself felt. And what’s better than a break at La Fenice to rediscover pleasure and energy, without feeling heavy?

In this article we tell you about our best suggestions for facing the heat with sweetness, to enjoy at the table or to take with you for a snack on the lake shore or on a boat. Artisanal delicacies, quality ingredients and a lot of imagination: our answer to the hottest days!

We couldn’t help but start with it: our legendary artisanal ice cream. Fresh, creamy, enveloping and versatile, it is the symbol par excellence of the Italian summer. At La Fenice we prepare artisanal ice creams every day, using only natural ingredients, fresh seasonal fruit and zero-mile milk.

Our summer flavours:

• Garda Lemon: thirst-quenching and fragrant, a must for those seeking extreme freshness.
• Strawberry, the queen of summer: a delicate and surprising flavour made with fresh strawberry pulp, perfect for an elegant break for adults and children.
• 70% dark chocolate: for those with a sweet tooth, even in summer.
• Stracciatella: light, creamy, super summery.

All our fruit ice creams are lactose-free: at La Fenice everyone can enjoy a refreshing break, without giving up anything!

Our alternative coffees for the summer, ideal as a mid-morning break, as after lunch or dinner or even as a snack: fresh, creamy, velvety, to try! Our favorites for the summer? Here they are:

• Cold coffee cream, served with crunchy hazelnut grains or cocoa powder on request.
• Orfeo, in a cup with espresso coffee, artisanal hazelnut ice cream, cream and crunchy hazelnuts.
• Opera, with espresso coffee, chocolate and coffee mignon, whipped cream and dark chocolate flakes.

When the heat hits, seasonal fruit is also the star of our desserts:

• Fresh fruit tart with a mix of fresh seasonal fruit as the market offers it. Our fresh fruit tarts are made with a butter shortcrust pastry base, light artisanal vanilla custard and lots of seasonal fruit.
• Fresh fruit cup: a rainbow of fruit cut by us that day for a booster of colorful vitamins.
• Fruit extracts, centrifuged and colorful smoothies: a wide variety of fruit (and vegetables) to mix together to create amazing summer flavors, also paired with our artisanal ice cream.

Ideal to enjoy by the lake or to take away for a sweet snack with whoever you want and wherever you prefer!

In summer, we love fresh foods and for the morning but also for a light snack we offer our natural yogurts with many different combinations; refined and light, ideal for a quick snack, a special breakfast or a fresh and delicious end to a meal. Among our proposals (lactose-free, gluten-free and without hydrogenated fats):

• Yogurt with honey and cereals
• Yogurt with vanilla cream, raspberry biscuit and fresh raspberries
• Yogurt with crumble and berries
• Yogurt with bitter orange compote and candied oranges

A perfect mix of taste and delicacy, served with care and always ready to enjoy.

What to drink at La Fenice to cool off from this summer heat? We have thought of fresh and natural drinks, prepared on the spot or a good sip of local wine:

• Athena with green tea, cane sugar, fresh ginger, natural pineapple and crushed ice
• Gin and tonic with Sirmione gin, Madame Bouganville, super fragrant with bougainvillea and Garda lemon
• Hand-shaken coffee with vanilla syrup (or bitter)
• Cuvée dei Frati Dosaggio Zero, a Classic Method sparkling wine with 36 months on the lees, versatile as an accompaniment but also perfect as a refreshing aperitif glass.

And if you want to dare something more: affogato with ice cream with espresso coffee or a good Lugana DOC Brolettino, with eight months of French oak on its shoulders. A little meditation luxury that is also great for the hottest days.

There is a moment, every day, when the La Fenice pastry shop fills with silent scents: when fresh milk meets cream and the transformation begins. It is a process that is not rushed. It does not follow trends, nor the urgency of numbers. It is made of waiting, of small gestures repeated with respect, of ingredients that all have a story to tell. That is where our ice cream is born.

We are on Lake Garda, but the roots of what we produce come from further away. From Sicily, for example, where pistachios grow in a fiefdom in San Biagio, on a generous and rough land, which makes them so intense that they are enough on their own. Or from Piedmont, where the IGP hazelnuts of the Langhe speak with a full and rounded voice. Or even from distant islands, like Tahiti or Madagascar, which give us the most fragrant vanilla beans in the world, the ones we mix with care to find the right balance in our ice cream.

We don’t need many flavors. We make a few and deliberately limited ones and we dedicate ourselves to those. Each one is a small exploration: a search for harmony, but also for truth, far from bright colors and pre-packaged flavors.

And then there’s fiordilatte. The favorite flavor of our master pastry chef, Manuel Pedrali. He always tastes it, wherever he goes. For him, this ice cream flavor is a kind of acid test. A fiordilatte ice cream must taste of cream, without being covered in anything. That’s when you understand if the ice cream is really good: when it doesn’t need anything else to tell its story.

Sorbets, on the other hand, follow the time. We produce them with 60% fruit, real and lots of it. When we can, we choose that of the producers in the zero-kilometer area: ripe peaches that taste of sun, juicy melons, freshly picked strawberries, wild blackberries.

These are flavors that exist only for a moment and perhaps that is why they are so special. And our yogurt ice cream? It is made with fresh yogurt. That’s all. But whoever tastes it, feels the difference. Making ice cream, for us, is a way to stay true to an idea. That simplicity is a value and that quality is built with coherence, day after day, over time. At Fenice, we do not try to amaze: we try to be sincere.

And if even just a teaspoon takes you back to a childhood taste, a summer afternoon or a smile by the lake, then we know we are on the right path.

For lovers of the perfect breakfast and sweet temptations, let’s shed some light on a delicious journey to discover three great protagonists of our mornings: the croissant, the croissant and the brioche. Let’s get one thing straight: no, they are not the same thing, even if they are often confused. Take a seat, order a good cappuccino (or a freshly squeezed juice for the health conscious), and prepare to become experts on one of the most debated issues in Italian bars. Because, let’s face it, distinguishing between these three delicacies is a bit like knowing how to recognize a work of art: you need an eye, a palate and even a pinch of culture.

Christmas is a special period, not only for the atmosphere you breathe or for the lights that decorate the whole of Lake Garda, but also for the scents and flavors that accompany this unforgettable moment of the year. Christmas desserts, a symbol of celebration and tradition, are an unmissable event on our tables. At Pasticceria La Fenice we have a story to tell through our artisanal leavened product: the Veneziana.

This Christmas, Pasticceria La Fenice invites you to discover the classic Veneziana and a special version, which changes every year. Let yourself be enveloped by the authentic taste of artisanal Christmas desserts, while you celebrate with special people. Each dessert represents a small work of art, made entirely by hand – from the creation of the dessert to its packaging – prepared to offer you an experience that goes beyond taste and reaches straight to the heart. Come and visit us on Lake Garda and take a journey through Christmas traditions, rediscovering the pleasure of artisanal pastry making, or buy it online on our website www.caffetteriapasticcerialafenice-onlineshop.it.

With the arrival of autumn, at our Bistrot La Fenice we present a new menu for lunch and dinner that celebrates the flavors of the new season, enhancing fresh products that are as local as possible. Chef Edoardo has created a culinary journey that revisits seasonal raw materials, such as pumpkin and cauliflower, bringing genuine ingredients to the table, all coming from our splendid territory, with a 70% vegetarian cuisine, on Lake Garda.</p >

Autumn dishes: a feast for all the senses

Autumn is the perfect time to rediscover the authentic flavors of seasonal products: the days are getting shorter and the first cold weather begins, so let’s warm up with some excellent home-made hoes from the new menu. The Mantua pumpkin also becomes the protagonist in the “Orto” dish, where the caramelized slices meet an excellent Amarone teriyaki sauce, completed with walnut kernels and seasonal edible flowers. For risotto lovers, “Esperienza d’Amar(one)” offers a unique creation with Acquerello rice creamed with Amarone Pietro Dal Cero DOCG, raw scampi and a delicious rose petal powder.

Local products and chef’s creativity

Each dish tells a story, like the “30 Ore”: it is a long-leavened focaccia (made by our pastry chef Manuel) with stringy mozzarella and coppa cooked in Lugana DOC wine, perfect to accompany a glass of Cuvée dei Frati Extra Brut. Or the dish dedicated to the season: “Autumn on the Plate”, combines a pearl barley soup with cannellini beans, slices of roasted Delica pumpkin and vegan mayonnaise.

Teasing your palate with a cutting board

For those who love to share, our cutting boards are ideal. The “Traditional Platter” offers a selection of local cured meats and cheeses, according to a careful seasonal selection by the chef, accompanied by homemade sweet and sour vegetables and home-made mustards, while the “Vegetarian Platter” celebrates all seasonal vegetables, always zero kilometer and carefully chosen by the chef combined with sauces and mayonnaises, including vegan ones.

A journey through local flavors and wines

To make the food and wine experience complete, each dish is paired with a glass of wine selected from the range of wines offered by the Ca’ dei Frati winery, such as Pratto – less known but exceptional with autumnal flavors – or Amarone della Valpolicella Pietro Dal Cero DOCG. Our team of sommeliers in the dining room will be happy to recommend the perfect pairing to enhance every flavor of our menu.

The aperitif: yes, even in autumn!

If you want to tease and try our cuisine anyway, we have created the new autumn version cicchetti: “i Vespri”. From 5pm to 9pm you can enjoy your glass of wine or the more classic Spritz on our heated veranda overlooking the lake, enjoying alone or in company three or six small tastings from our menu, to accompany your aperitif and discover the flavors that characterize our colourful, delicious and genuine cuisine.

We are waiting for you from October 9th with autumn in our new menu!

Imagine walking along the quiet shores of Lake Garda, the fresh September air caressing your face and the sound of the waves gently lapping the shore of Lugana. At a certain point, the unmistakable scent of cream and chocolate reaches you and your gaze stops on an artisanal pastry shop, right there, which opens its veranda in front of the lake.

Inside, behind a glass window, you see something magical: four master pastry chefs and ice cream makers who work tirelessly, mixing, tasting and perfecting every detail during the production of small jewels of fine pastry making.

The open laboratory is a small theater of taste, where every day, with always fresh and natural ingredients (seeing to believe!), masterpieces are born, such as our artisanal ice cream.

Every morning, the pastry chefs carefully choose the ingredients: dark chocolate, Sicilian pistachios, hazelnuts from Piedmont, fresh milk and scented vanilla pods.

This is how the flavors of our cream ice cream come to life, which seem to envelop the palate like an embrace, with a fresh and velvety texture, giving that sensation of sweetness that makes you want to taste more.

But there’s more. On the counter, in the magical ice cream wells, alongside the traditional flavours, fruit ones stand out, prepared only and exclusively with fresh seasonal fruit. Fragrant strawberries, juicy peaches, freshly picked berries. All fruit ice creams are also strictly lactose-free, to ensure that even those who are intolerant can enjoy a moment of pure freshness. And then, just when you think you’ve seen it all, you notice those special flavors that constantly change, a bit like the wind blowing on the lake: today maybe you’ll find a raspberry sorbet with ginger, tomorrow a mascarpone and fig cream. You never know what to expect, but that’s the beauty of it.

When we started looking for a symbolic cake for our pastry shop, the choice was not at all simple. Now in the pastry shop every flavor has been developed, studied and combined. We wanted a product that combined modernity with tradition, something that could please everyone, grandparents and children, and represented the essence of our confectionery art, what makes us feel at home in our laboratory. After much reflection and experimentation, the Fenice cake was born, named just like our restaurant, a masterpiece of simplicity, goodness and freshness.

On June 21st summer finally arrives and at La Fenice a new, fresh menu genuine awaits you! The color format remains the same: we celebrate colors of the rainbow of fruit and vegetables that we constantly use in ours varied proposals. Furthermore, every week you will find a different menu for lunch too and dinner so as to vary the gastronomic offer as much as possible.

If you also love pairings, each dish will have a dedicated wine Ca’ dei Frati according to the rules of the AIS sommeliers, who evaluate the balance between the flavors of the dish and the vines of the wine.

The novelty of the new menu is a division. Yes, you read it right: we divided the menu in a section dedicated to comfort – that is, more traditional and well-known dishes for those who want to be on the safe side – and a spatial section, where the creativity of chef Edo is at the highest level – in the Let’s Experiment part! you will find ingredients and truly unique and inimitable flavours.

Here are the values ​​of our menus in summary: The Green menu celebrates freshness and vitality of nature (it is the color of chlorophyll that the chef also uses as ornament in the plating) with dishes that make the most of the vegetables and fresh seasonal herbs.

Salads, watermelon, tomatoes and lemons will be accompanied here by an assortment of aromatic herbs such as basil and parsley, directly from our little one vegetable garden on the lake. This menu is a hymn to lightness and freshness, perfect for those who love natural and vibrant flavours, without forgetting tasty meat combinations and always very fresh fish.

The Yellow menu shines with vibrancy and warmth, reflecting the brightness of the seasonal ingredients. Corn, peppers, peas and mint combine with the flavor refined confit tomato and selected zero kilometer cheeses. Everything is fine dish on this menu is designed to evoke the joy and warmth of the sun, making every meal a radiant and welcoming experience.

With the Red menu, you enter a world of energy and intensity. The deep flavors and vibrant from the roasted tomatoes and onions, along with the sweetness of the melon and of legumes, create rich and satisfying dishes. This menu is perfect for those looking a powerful and dynamic culinary experience, full of passion and vitality. 

Finally, the Blue menu embodies elegance and delicacy, recalling the colors of the sky and of the lake in our summer dishes. Purple aubergines, courgettes and apricots, together with our selected dairy products and cured meats, they offer simple and pure flavours. 

This menu is ideal for those who appreciate a touch of refinement in their meals, with dishes which are as beautiful to look at as they are delicious to taste. 

Book your next meal at La Fenice now to discover new flavors every time week!

Years of experience in managing bars and big smiles, those of Antonella, from always passionate about food management and catering. After training specific in this sector, he has never stopped being passionate and in-depth also becoming an AIS sommelier. At La Fenice she is the one who creates the ice cream cups: imagination and creativity are not lacking Antonella, always looking for new combinations and textures to alternate with softness of the artisanal Fenice ice cream, an absolutely must-have product exalt.

Antonella tells us something about herself in this short interview.

Which ice cream cup do we find at La Fenice that best represents you?
“My favorite cup that I created is the one that combines pistachio with hazelnut. At La Fenice there are no basic preparations, the ice cream is purely artisanal and for this reason the flavors are extremely genuine and authentic; because of this therefore it is interesting to create new combinations”.

Why did you choose these two traditional flavours?
“Both the pistachio and the hazelnut contain a fruit inside their shell with an elegant and refined flavour; their soft and warm colors remind me of the earth and also the country of my childhood. In fact, since I was little my mother taught me to shelling the hazelnuts that grew in our garden. From this simple and repetitive gesture I learned a great lesson: not to judge anyone because like each of us how the hazelnut appears it seems hard on the outside, but inside it contains a delicate, tasty and tasty heart”.

What does it mean to work in contact with people, especially on Lake Garda?
“I love my job and the relationship I have with La Fenice customers: they know each other many people, we chat; it’s a very dynamic job, which allows me to do a great variety of always different activities. I’m also very excited about the fact of advise and direct our customers in purchasing gifts or presents, listening to their needs and suggesting our artisan products both of our La Fenice pastry shop and the Ca’ dei Frati winery, packaging everything with care, strictly by hand”.

Andrea Piras, our head room manager at the Bistrot La Fenice, AIS sommelier and bartender talks about himself and reveals the secrets of his work. The stubbornness and the ever lively curiosity towards the world of catering and bars do not betray his solid Sardinian roots. In recent years, in addition to wine, he has delved into the art of bartending and mixing, conceiving and creating unusual and always different cocktails in rotation on the Fenice menu.

What are your interests in the world of cocktails, which are your passion and also a hobby in your free time?
“I have always been fascinated by the world of cocktails, with their colours, flavors and niche products: over time I have created and created different ones, to amaze, but also to test. Once upon a time I was more interested in after-dinners, because I liked the idea of ​​relaxing after dinner in front of an intriguing drink with something to talk about before going to sleep. Now, however, I love pre-dinners more because they are a direct accompaniment to dinner.”

What are the best characteristics that a good cocktail must have?
“In my opinion, I consider well-made aperitifs in particular to be well-balanced in terms of alcohol, which perhaps include a portion of fruit or, better yet, some lime to freshen up the drink, or those which contain a bit of soda, thus softening the drink, are interesting. the alcoholic part”.

Yours is a very creative job: what do you feel when you create a new drink?
“I really like creating these cocktails because in my opinion the aperitif is that moment when after a day of work or in any case after a busy day, you finally relax in front of a drink. And if I may add, given the place where I work, you are also pampered by the magical sound of the lake’s waves. An ideal situation to open the senses to tasting a good cocktail with balanced and pleasant flavours. I like to think that this thoughtful drink helps our customers relieve the stress of the day.”

What is your favorite product for making your drinks?
“I particularly love Vermouth, or tanned wine or also called aromatized wine, an Italian product that truly has a long fascinating history. It seems that Hippocrates, a Greek doctor, already administered a similar flavored wine to those who suffered from loss of appetite. I find it to be a very versatile product and above all it allows me to reiterate my Sardinian origins in the glass because one of my favorite Vermouths is Sardinian, Silvio Carta, despite the origins and birthplace of the product being Piedmontese”.

So at this point tell us an original recipe for a cocktail!
“The cocktail I will present to you is a revised Americano. I use 1/3 of Silvio Carta red Vermouth which is a Vermouth with aromas of Mediterranean scrub – the laurel stands out on the nose, together with rosemary, it has a resinous part reminiscent of juniper, on an iodized background reminiscent of saltiness, the sea Sardinian. Then 1/3 of Mazzetti bitters – a pure bitter that brings hints of rhubarb, bergamot zest and a slightly spicy finish to the nose. Finally 1/3 of Baladin hay tonic – it is a tonic characterized by floral and herbaceous notes, given by the hay. Pour the Vermouth and the Mazzetti bitters into a low tumbler glass with lots of ice, pour in the tonic and mix everything well; finally the drink is decorated with a sprig of myrtle and a peel of bergamot which will perfume the drink. The name of the cocktail I created? I thought of a famous Neapolitan song by Renato Carosone: Tu vuo fa’ l’Americano!”.

In our showcase of artisan desserts you will find various proposals to satisfy your desire for sweetness: from the classic fragrant macarons, through to dry butter pastries, a vast choice of pastries with fruit, creams and chocolate up to the selection of single portions, small cakes enjoy alone or to share at different times of the day.

This dessert represents an excellent choice for a delicious and artisanal snack or even as a sweet gift for special occasions and moments. Smaller than a cake but larger than a mignon, it is a lovely dessert ideal for any occasion.

At La Fenice there are many varieties available: the classic Sacher according to the Viennese recipe with apricot, the fresh fruit tart with a biscuit and custard base without intertwined lines but with an explosion of color and freshness. Then again the classic soft and delicate tiramisu, loved by the most traditional. The three dark, milk and white chocolates that create a mix of sweetness suitable for the sweet tooth, the classic red fruit Bavarian cream with white chocolate and sponge cake, finally passing through the raspberry tart, which are found on the outside decorative but also as delicious pulp inside. Finally, the new features: the single portion with strawberries and cream looking towards spring, the apple tart with crunchy crumble and the brand new coconut and blackcurrant for lovers of more acidic flavours.

At the end of your meal you can choose your favorite flavor and each diner will be able to satisfy their desire for sweetness by opting for the single portion that best suits their tastes, spending the tasting moment in company.

Which is your favourite? Come and discover them!

La Fenice has been experimenting with a balanced dough for more than ten years now balanced for its leavened products: the Easter Colomba and the Christmas Veneziana. In both cases are two traditional desserts, consumed during the two holidays most important of the year: Easter and Christmas. Alongside the traditional product, the same every year, which contains soft and fragrant Armogiana apricots candied and pitted by hand, a special edition is produced every year always different and curious: an opportunity to try new combinations and refresh your palate with innovative flavors. But where does the Easter leavened product come from? dove-shaped?

It is known that the dove has become the reference par excellence of Easter pastry shop; however love, purity and peace are the key concepts that are found behind this Christian symbol. They were born around this dessert also many legends, which certainly partly reflect the history of its origin. However, this is what we like to convey with the artisanal Colomba of the Phoenix is ​​that these principles translate into reality: loving every morsel of this very special and refined dessert, the result of very long experimentation and dedication; purity is expressed in its totally natural raw materials and finally peace, because our wish is that the sharing of this dessert traditional brings serenity to every family.

According to tradition, the Easter dove was born in Lombardy, in our region. Legend has it that, around 610, in what was the capital of the Lombards, Pavia, Queen Theodelinda hosted a group of Irish pilgrims, led by the famous Saint Colombano. The sovereign offered the guests a rich banquet, but the saint refused the offer because they were in Lent. Theodelinda and her husband Agilulf were very offended to see their generosity rejected and so it was that Saint Colombano decided to bless the rejected game banquet by transforming it into numerous doves of white bread.

A second version always has the center of the narrative in Lombard Pavia, but dates back to 572, during the government of King Alboin who waged war on the Byzantines by besieging the city. After three years the resistance was defeated and the barbarians finally entered the city. It was then that the locals decided to give the invaders some soft sweets in the shape of a dove, an undisputed symbol of peace, in an attempt to stem their war violence. A gesture that avoided the sacking of the city, which even became the capital of the kingdom.

A third Lombard version takes us to the battle of Legnano in 1176, in the late Middle Ages, when the newly created Municipalities of the Lombard League defeated Emperor Frederick Barbarossa. It is said that a leader saw two pigeons alight on the League’s insignia, unconcerned by the sounds of battle. To instill courage in his men, the leader had the chefs make dove-shaped bread, made from eggs, flour and yeast, reproducing that very shape as an apotropaic and lucky symbol. But a version of the colomba also exists in our neighboring region of Veneto, where the Christmas tradition of our Veneziana also comes from (as a variant of the classic Milanese panettone). It is a variant of fugassa, or focaccia (a term which, in the Serenissima of Venice, has always been associated with various types of desserts) with the addition of the shape of a dove. The ingredients, according to a precise specification to which our pastry shop adheres to maintain high quality standards, are: flour, sourdough starter, eggs, sugar, butter, honey, salt, vanilla, cocoa butter, almonds, hazelnuts, corn starch and candied fruit. All the ingredients are kneaded together several times, then the dough is left to rest for a long period, before proceeding with cooking and a further rest upside down for the final maturation of the artisanal product. The epicenter of focaccia and Venetian colomba is the famous city of Verona, not far from our Garda shores. The antiquity of the dove-shaped version of fugassa is more uncertain, but it seems that in Verona it already existed at the end of the 19th century as a common and traditional baked product for Easter.

If you would like to taste our artisanal Colomba for an all-round sensorial experience (smell it before biting into it, you will discover that your senses have something more to tell you about it!) in the classic version with Armogiana apricots or in the special edition “colomba egg” with wild strawberries and white chocolate, you can buy it directly in store or online from here: https://caffetteriapasticcerialafenice-onlineshop.it/products/la-colomba-della-fenice.

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