Emporio Rulli Nestled in the heart of the charming town of Larkspur, Emporio Rulli is a beautifully styled classic Northern Italian "pasticceria." The stylish atmosphere is artfully polished with a splendid mahogany espresso bar, Italian glass cases, multicolored marble, handsome brass, and whimsical murals. The inviting fragrance of freshly baked pastries lures guests past the outside café tables through the gilded doors and into a world of culinary delights. Emporio Rulli boasts a spectacular array of Italian treats, including traditional breads, delicate candies, stunning pastries, gelati, and delectable panini (Italian sandwiches). Holidays throughout the year are highlighted by traditional delicacies such as Christmas panettone (a sweet fruit-studded bread), St. Joseph's Day zeppole (fried pastry with cherries, cream, and custard), and Easter colomba (dove-shaped sweet brioche covered in baked almond paste). Emporio Rulli hosts "A Tavola da Rulli," a popular series of wine maker dinners, featuring acclaimed Italian chefs from the Bay Area and prominent Italian wine makers. These intimate dinners focus on perfectly prepared dishes paired with specially selected wines, and offer guests an opportunity to learn from celebrated experts in the industry. Gourmet Magazine's Gerald Asher raved about a recent dinner, remarking, "It couldn't have been more perfect." Gary Rulli has earned national attention as one of America's finest pastry chefs, turning out a remarkable array of classic Northern Italian creations at his famed Emporio Rulli in Larkspur. Since its opening in 1988, Gary's pasticceria (pastry shop) - known to regulars simply as "Rulli" - has garnered a loyal and ever-growing audience, a devoted mail-order clientele, and universal critical acclaim. Emporio Rulli has opened two new locations on the departure level of the new San Francisco International Airport. The two coffee bars offer travelers an opportunity to experience delicious Italian pastry, panini, coffee, and gelato as they depart or return from their destination. Panforte 2 cups roasted almonds 1 cup roasted hazelnuts 1 ¼ cups candied orange peel 1 tbsp. ground spice mixture (cinnamon, cloves, coriander seeds, white pepper and nutmeg) 1 ¼ cup granulated sugar ½ cup clear honey (acacia) 1 ½ cups all-purpose flour Butter to grease pan Rice paper Bake almonds and hazelnuts for ½ hour at 300. Dissolve honey and sugar in a double boiler for about 10 minutes. Remove from heat and add flour, nuts, and spice mixture. Pour mixture into a greased lined 8-inch cake pan, and bake for 40 minutes at 350. Leave to cool, and dust with powder sugar. Affogato al Caffe (Floating Coffee) Scoop 2 round servings of vanilla gelato in a margarita glass. Pour 4 ounce of Italian espresso over the top of the gelato. Decorate with sweetened whip cream and cocao powder. A wafer cookie on the side is a nice touch. Serve immediately.    San Francisco Gourmet - December 2004 - Vol. 1 No. 1