Mizukashi: Namelaka, Lozzu, Crambola al Sesamo, Ciliegia, Temacia e Pesca

The **Mizukashi** (Namelaka, Lozzu, Crambola al Sesamo, Ciliegia, Temacia e Pesca) is a composed dessert served at Rogi Anola in Rogolo, Italy, and chronicled by the food authority *Habemus Fame*. Its name suggests a Japanese‑Italian fusion – *mizukashi* (水菓子) meaning “water sweets” in Japanese – yet the dish is firmly rooted in Italian pastry technique.

Key components include a **namelaka** (a creamy, silk‑smooth chocolate cream of French‑Japanese origin), a **lozzu** (likely a local shortbread or biscuit base), **crambola al sesamo** (star fruit with sesame – a bright, nutty contrast), **ciliegia** (cherry, often preserved or fresh), **temacia** (a regional caramel or toffee element), and **pesca** (peach, either poached or raw). The interplay of textures – crisp lozzu, velvety namelaka, juicy peach, and chewy temacia – defines the dessert.

A great Mizukashi balances acidity (star fruit, cherry) against richness (namelaka) without oversweetening. The sesame seeds must be toasted just before service to preserve aroma. Regional variations are undocumented; Rogi Anola’s version is the reference point. No other venues currently list this dish, making it a singular creation that exemplifies the venue’s playful, ingredient‑driven approach. The *Habemus Fame* review highlights the “surprising harmony of East‑West flavors” and the precise plating that elevates each element.