Gotti Italiano · 78 Amoy Street CBD
Italian Desserts
Singapore
Tiramisu made to the original recipe. Cannoli filled to order. Panna Cotta that trembles. At Gotti Italiano, the dolci course is as considered as the pasta that preceded it.
Gotti Italiano · 78 Amoy Street CBD
Tiramisu made to the original recipe. Cannoli filled to order. Panna Cotta that trembles. At Gotti Italiano, the dolci course is as considered as the pasta that preceded it.
The Dolci Course
In Southern Italian tradition, dessert is not an afterthought — it is the resolution of a meal. The same discipline applied to the pasta and secondi extends to the dolci at Gotti.
Executive Chef Marco Santoro trained in the Campanian tradition where every element of the meal is considered from start to finish. The dessert menu reflects that: a short list of classics executed without deviation from their regional origins, made in-house and served at their correct temperature and texture.
The Menu
Veneto / Campania
Served chilled, in-house made daily
The original. Mascarpone cream layered over espresso-soaked Savoiardi biscuits, finished with a generous dusting of 72% dark cocoa. At Gotti, it is made to the classical recipe — no shortcuts, no novelty variations. The balance between bitter espresso and sweet cream is exact.
Piedmont
Seasonal accompaniments vary
Set cream, barely. Gotti's Panna Cotta trembles — it holds its shape on the spoon but yields immediately to pressure. Served with a seasonal berry compote or dark caramel reduction depending on the week's provenance. Elegant in its simplicity, unforgiving in its execution.
Sicily
Filled to order at the pass
Fried pastry shells filled to order with sweetened ricotta, orange zest, and a scattering of dark chocolate chips. The shells are prepared in-house. The ricotta is drained overnight. The filling happens at the pass — never in advance — so the shell stays crisp through the last bite.
Lombardy / Piemonte
Double espresso, fior di latte gelato
A single scoop of fior di latte gelato submerged under a double shot of freshly pulled espresso. The gelato partially melts, the espresso slightly cools — the result is somewhere between dessert and after-dinner coffee. The simplest thing on the menu and one of the best.
Campania
Served warm, seasonal availability
A dense Neapolitan chocolate cake — structured, intensely flavoured, and served warm with vanilla cream. The chocolate is sourced from Sicily. The texture is moist and fudge-like rather than sponge-like. For serious chocolate preferences only.
Southern Italy
Changes with seasonal availability
A rotating sorbet made from whatever is in season — limone di Amalfi, wild strawberry, blood orange, or white peach. The palate cleanser that isn't listed as a palate cleanser. Light, acidic, and often the most memorable thing on the table after a rich main.
Dolci + Vino
Tiramisu
Vin Santo del Chianti
The nutty sweetness of Vin Santo mirrors the mascarpone while cutting through the espresso bitterness.
Panna Cotta
Moscato d'Asti
Low alcohol, lightly sparkling, and floral — the perfect weight for a delicate cream dessert.
Cannoli
Marsala Superiore
Sicily's own fortified wine, with the same orange and almond notes as the cannoli filling.
Affogato
Amaro Montenegro
The herbal bitterness of Montenegro alongside the espresso turns the Affogato into a considered digestivo moment.
Gotti's sommelier team can guide you through a full pairing from antipasti to dolci. Ask at the table.
The Philosophy
The Tiramisu is assembled fresh each morning. The Panna Cotta sets overnight. The Cannoli shells are made in-house and filled at the pass to maintain their texture. Nothing arrives pre-portioned from a distributor.
This is the standard Chef Marco learned in Southern Italy, where the dolci course carries the same weight as any other. A meal should finish as well as it begins.
Explore Gotti's Menu
End the Evening Right
Gotti Italiano · 78 Amoy Street, Telok Ayer · Mon–Fri from 11:30AM · Sat from 6PM