Caffe Sicilia
Candy Description
Carlo and Corrado Assenza are brothers. They are the fourth generation of their family to run the pastry shop Caffe Sicilia, founded in Noto in 1892.
On January 11, 1693, an earthquake flattened the town of Noto in Southern Sicily. Within a week, the aristocratic architect, the Duke of Camastra, had been commissioned to rebuild. The results was one of the most beautiful baroque towns of the world.
Corrado has been a pioneer among Italian chefs for his creations. Educated in chemistry and biology, he brings the precision of scientific research to his recipes:"I do not want simply to imitate the past. I want to use tradition to make a new tradition."
He respectfully deconstructs tradition and reinvents it, devising awe-inspiring flavor combinations. He is obsessed with quality.
The torrone is spectacular...candied oranges from Sicily, pistachios from Bronte, honey from the Iblei Mountains. The consistency is soft, never gummy or cloying... simply mouth watering!
