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Le Virtù introduces Abruzzese olive oil desserts
Angela Ranalli swaps out butter for olive oil in her Abruzzese desserts at Le Virtù.
Le Virtù introduces Abruzzese olive oil desserts
East Passyunk Abruzzese favorite, Le Virtù (1927 East Passyunk Ave.) is taking its dessert game to the next level with a menu of olive oil-based desserts from pastry chef Angela Ranalli. Embracing the southern Italian tradition of baking with olive oil in place of butter Ranalli has created a menu of uniquely Italian desserts that highlight the delicate flavors of the oil. There's a ricotta-walnut cake served with caramelized pears, an Italian-accented carrot cake with mascarpone-vanilla bean icing, and a spiced apple cake with mascarpone-thyme cream and walnut brittle. Some of the more unusual olive oil offerings include a sweet take on gnocchi, little fried pastries with lemon dip and a cookie tray featuring cagg'nitt, sweet fried ravioli with a center of chocolate, orange zest, chestnut, and raisin.
And while olive oil is the new flavor of dessert at Le Virtù, chef Joe Cicala has opted to keep one buttery confection on the menu, the Napoleone, a chocolate cake with sour cherry panna cotta and coconut cream, a favorite that he couldn't do without.
If you're a fan of Ranalli's skills, it's worth a mention that she also heads up the pastry department at Vernick (2031 Walnut St.), where she's put together an equally amazing dessert menu.
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