Sapori Italian Bakery and Cafe Menu

Pastries

Classic Italian-American pastry case staples, many filled with ricotta or custard.

• NapoleonVegetarianStacked sheets of caramelized puff pastry layered with vanilla custard, topped with a feathered white and chocolate fondant icing.
• CannoliVegetarian · Popular pickCrisp fried pastry tubes piped with sweetened ricotta cream, often studded with chocolate chips and finished with pistachio or candied orange at the ends.
• SfogliatelleVegetarianShell-shaped Neapolitan pastry with dozens of crackling, flaky layers wrapped around a semolina and ricotta filling scented with orange peel and cinnamon.
• Lobster TailVegetarianAn oversized, puffed cousin of the sfogliatella, its hollow crunchy shell filled with whipped cream blended with French custard.
• PasticciottoVegetarianSmall oval tart from Puglia with tender shortcrust pastry baked around a thick vanilla or lemon custard, sometimes paired with black cherries.
• Zeppole di San GiuseppeVegetarian · SeasonalChoux pastry rings fried or baked, filled with pastry cream and topped with an amarena cherry; traditionally made for St. Joseph's Day in March.
• Cream Puff (Bignè)VegetarianLight, airy choux shells split and filled with vanilla or chocolate cream, dusted with powdered sugar or glazed on top.

Cookies

Italian cookie trays sold by the pound, from almond macaroons to anise-spiced biscotti.

• Almond BiscottiVegetarian · Contains nutsTwice-baked logs sliced into dry, crunchy fingers studded with whole toasted almonds, made for dunking into espresso or vin santo.
• Anise BiscottiVegetarianFirm, lightly sweet twice-baked cookies flavored with anise seed, offering a licorice note and a snap well suited to morning coffee.
• AmarettiVegetarian · Contains nutsCrackly-topped almond macaroons with a bittersweet apricot-kernel aroma, chewy inside and dusted with powdered sugar.
• Sesame Seed Cookies (Reginelle)VegetarianSicilian finger cookies rolled in toasted sesame seeds, with a crumbly, lightly sweet interior and nutty, toasty exterior.
• Butter CookiesVegetarianPiped spritz-style rings and swirls, some dipped in chocolate or sprinkles, with a crisp bite and a rich vanilla butter flavor.
• StruffoliVegetarian · SeasonalTiny fried dough balls tossed in warm honey and piled into a mound, decorated with nonpareils and candied fruit for Christmas.
• PignoliVegetarian · Contains nutsChewy almond paste cookies rolled in whole pine nuts, baked until golden outside while staying soft and marzipan-like in the center.
• Rainbow CookiesVegetarian · Contains nutsThree thin layers of almond sponge tinted red, white and green, sandwiched with apricot or raspberry jam and coated in dark chocolate.

Breads

Crusty loaves and rolls baked daily for the table and for sandwiches.

• Italian Bread with SesameVegetarian · VeganLong loaf with a crackling seeded crust and a soft, open crumb; a staple for sandwiches, garlic bread and sopping up sauce.
• Semolina BreadVegetarian · VeganGolden durum wheat loaf with a slightly sweet, nutty taste and a tight, buttery-yellow crumb, often topped with sesame.
• FocacciaVegetarian · VeganThick, olive oil-rich flatbread dimpled by hand and topped with rosemary and sea salt, crisp on the bottom and pillowy above.
• CiabattaVegetarian · VeganRustic, flour-dusted slipper loaf with an irregular, holey interior and chewy crust, made from a very wet, slow-fermented dough.
• Pane di Altamura-Style LoafVegetarian · VeganLarge round loaf of remilled durum semolina with a thick, dark crust and a dense, fragrant crumb that keeps for days.
• GrissiniVegetarian · VeganHand-stretched breadsticks, thin and brittle, sometimes rolled in sesame or flecked with rosemary, served alongside antipasto.

Cakes & Tortes

Whole cakes and slices built on sponge, ricotta and liqueur-soaked layers.

• Sfogliatella CakeVegetarianPuff pastry rounds layered with ricotta cream, giving each slice the crisp shards and citrus-scented filling of the classic pastry.
• Torta della NonnaVegetarian · Contains nutsGrandmother's tart of shortcrust filled with lemon-scented pastry cream, topped with pine nuts and a snowfall of powdered sugar.
• Cassata CakeVegetarianSponge layers brushed with liqueur and filled with sweetened ricotta and chocolate chips, finished with whipped cream or marzipan and candied fruit.
• Ricotta CheesecakeVegetarianItalian-style cheesecake made with ricotta rather than cream cheese, giving a lighter, slightly grainy texture and hints of citrus zest.
• TiramisuVegetarianLadyfingers soaked in espresso, layered with mascarpone cream and finished with a dusting of bitter cocoa powder.
• Rum CakeVegetarian · Contains nutsSponge cake soaked with rum syrup, layered with vanilla and chocolate custard, and covered with whipped cream and toasted sliced almonds.

Holiday & Seasonal

Specialties tied to Christmas, Easter and saints' feast days.

• ColombaVegetarian · SeasonalDove-shaped Easter cake similar to panettone, with candied orange peel inside and a crunchy almond and pearl-sugar glaze.
• TorroneVegetarian · SeasonalNougat bars of whipped honey and egg white packed with toasted almonds or hazelnuts, ranging from chewy to firmly crunchy.
• PanettoneVegetarian · SeasonalTall domed Milanese sweet bread, airy and feathery, studded with raisins and candied citrus; slow-risen for the Christmas season.
• PandoroVegetarian · SeasonalStar-shaped golden Verona bread without fruit, rich with butter and eggs, dusted with vanilla powdered sugar at serving time.
• Easter Bread (Pane di Pasqua)Vegetarian · SeasonalBraided sweet dough ring with whole colored eggs nestled into the braid, finished with simple icing and rainbow sprinkles.
• Pastiera NapoletanaVegetarian · SeasonalNeapolitan Easter tart with a lattice top over cooked wheat berries, ricotta, candied citron and orange-blossom water.

Savory

Lunch-counter items rooted in Italian-American neighborhood bakeries.

• Prosciutto BreadSavoryDense, peppery loaf woven with diced prosciutto, salami and provolone, with a crisp crust and fragrant meaty crumb.
• Spinach RollVegetarian · SavorySpiraled bread dough filled with garlicky sautéed spinach and mozzarella, baked until browned and cut into thick slices.
• Pizza RusticaSavory · SeasonalDeep Easter pie of ricotta, eggs and cured meats like soppressata and ham, encased in a tender, slightly sweet crust.
• AranciniSavoryFried rice balls with a crunchy breadcrumb shell, filled with slow-cooked ragù, sweet peas and melting mozzarella.
• StromboliSavoryRolled pizza dough stuffed with salami, ham and cheese, baked into a golden log and sliced into spirals.
• Pizza Bread (Tomato Pie)Vegetarian · SavoryThick, focaccia-like square slices topped with a tangy cooked tomato sauce and a sprinkle of grated cheese, often served at room temperature.

Salads

Composed salads and bowls, available on their own or paired with half a sandwich.

• Cobb saladSavoryChopped greens with grilled chicken, bacon, hard-boiled egg, avocado, tomato and blue cheese in tidy rows.
• Greek saladVegetarian · Gluten-freeCucumber, tomato, red onion, Kalamata olives and feta with oregano vinaigrette; tangy, briny and crunchy.
• Harvest apple pecan saladVegetarian · Contains nutsMixed greens with sliced apple, candied pecans, dried cranberries and goat cheese in a maple vinaigrette.
• Quinoa power bowlVegan · Gluten-freeFluffy quinoa with roasted sweet potato, chickpeas, kale and lemon-tahini dressing; nutty, bright and plant-based.
• Strawberry spinach saladVegetarian · Contains nutsBaby spinach with fresh strawberries, toasted almonds, feta and a poppy seed dressing; a spring and summer favorite.
• Classic CaesarSavoryCrisp romaine tossed in a garlicky anchovy dressing with shaved Parmesan and house-baked sourdough croutons.

Drinks

• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• Drip coffeeVeganBatch-brewed house coffee, usually a medium roast kept hot in airpots; straightforward, balanced cup that pairs with nearly anything from the pastry case.
• EspressoVeganA concentrated one- or two-ounce shot pulled under pressure, topped with tawny crema and carrying bittersweet, roasty notes with a short, syrupy finish.
• AmericanoVeganEspresso stretched with hot water into a full-size cup; lighter in body than drip yet keeps the toasty edge of the shot.
• CappuccinoVegetarianEqual-ish parts espresso, steamed milk, and airy foam cap, giving a drier, stronger-tasting drink than a latte with a velvety top layer.
• Caffè latteVegetarianEspresso with plenty of steamed milk and a thin microfoam layer; mellow and creamy, often finished with latte art and offered with oat or almond milk.