I’ve been here and there in Italy. I’ve been to little Italy here and little Italy there. I’ve had spumoni from fancy Italian bistros and from grocery store tubs. Trust me when I say that this is spoons down the best of the best. Creamy not icy, layered not mixed, rummy but not boozy, fruit in the whipped cream.
Lezza’s family recipe hasn’t changed since 1905, so it really is how great-great-great grandma used to make it back in Naples. Also not to be missed is their cannoli, piped fresh when ordered. So good that Andy’s Custard uses Lezza shells and ricotta for their Cannoli Thunder Concrete!
dessert.oasis 