As we finished the plated dessert, the meal wind down to a well-crafted range of Petit Fours. The grassy sweet Pea sorbet, with yuzu and honey that simply burst in the mouth. A floral-fruity bubble of white peach, milk, and honey that delivered a more gelatinous bite. Layers of sweet shortcrust pastry and aromatic vanilla custard with Toritto almonds - Torta della Nonna. And lastly, a bittersweet nama chocolate, coated in sundry tomato powder and studded with a sage leaf.