A Modern Take on Classic Roman Pastries
, modern pastries are at their most compelling when firmly rooted in local flavors. At his eponymous pastry shop, Andrea De Bellis riffs on the classics without straying too far from tradition. Among his specialties is the typical trattoria dessert millefoglie, which is typically constructed from multiple layers of puff pastry, fruit, and cream. In Andrea's hands, however, the treat is pared down a sandwichlike sweet: flavored cream swirled between two pieces of flaky pastry.