![]() He’ll prepare and set up a breakfast of delights, showcasing some of his most skilful and refined creations: from his classic and timeless almond or peach and hibiscus granita to more elaborate and peculiar creations – which will vary according to the seasons – such as the Pan d’Iblei cake with almonds, lemons, oranges and wild herbs tepid rice with butter and gold and quince, muscat grapes and yellow pumpkin salad, to mention a few. The backdrop for the private breakfast with Assenza, will take place inside the Commenda, a villa set in an unspoilt rural landscape and surrounded by a lush garden with views of Mount Etna and the sea. Many have described him as the man who revolutionized the concept of pastry in Italy, pushing beyond the sweet-salty relationship with his visionary “Oyster / Almond Granita”, almost a challenge to previous generations. Manager and owner of the Cafè, Assenza made himself known to the general public as one of the protagonists of “Chef’s Table”, the celebrated format broadcast on Netflix. A historic establishment for locals, it has gained world-wide attention in recent years thanks to the pastry mastery of Corrado Assenza. Along Corso Vittorio Emanuele, in the shadow of the Cathedral, is Caffè Sicilia. His knowledge is endless." Assenza also serves a breakfast tasting menu at Caffè Sicilia starting at 10 am.This experience, designed exclusively for Italy Segreta’s clients by the extraordinary interpreter of Sicilian pastries Corrado Assenza, will unfold inside historic property La Commenda di San Calogero.Īt the south-easternmost tip of Sicily lies Noto, also called the Garden of Stone, thanks to its wondrous baroque honey-coloured buildings. He just wants to promote the work of artisans and their ingredients. In the episode about him in Chef’s Table: Pastry, Assenza's friend and colleague Massimiliano Alajmo said, "Corrado has done so much for Sicily and Italy it’s incredible. Desserts, ice cream and sorbets are prepared with fresh seasonal ingredients (eg wild strawberries in the spring), while delicious nougat explodes with the. But he is considered a pioneer among Italian chefs, because having had a background in chemistry and biology, he draws inspiration from the grand tradition of Sicilian pasticceria and then comes up with awe-inspiring new flavor combinations by bringing the precision of scientific research to those traditional recipes. The creative principle behind his pastries follows a well-thought out less-is-more sensibility. Address: Caffe Sicilia, Corso Vittorio Emanuele, 125 96017 - Noto SR Website:. ![]() ![]() Lauded by Alain Ducasse as "le plus grande confisieur du monde" (the greatest confectioner in the world), Assenza enhances the aromas of a season in Sicily, explores local and global ingredients, and plays around with culinary dogmas. His aim has been to "bring to life the anarchic beauty" of a piece of fresh fruit or a dash of icing, without form constraints. Style and legacy Īssenza's desserts avoid the traditional perfect geometries and lacquered appearance of confectioneries. Each of his products features an expression of contemporary material food culture. Since leaving Bologna and returning to his family's pastry shop in Sicily, Assenza has been researching in the shop’s laboratory new processes by which he can bring the intrinsic flavours of both Sicily’s cuisine and some of the world’s to his clients. Assenza, now the fourth generation in this family, runs the pastry shop with his son Francesco. Caffè Sicilia Ĭaffè Sicilia, located on Corso Vittorio Emanuele, the main street of Noto, has been the pastry shop of Assenza's family since 1892. Assenza later received a call from home, however, and, in 1985, before graduating, returned to his hometown to take over the management of his family's pastry shop, Caffè Sicilia. Insider tip: Caffe Sicilia, in Corso Vittorio Emanuele, 125, was voted the best Bar. There he met Giorgio Celli, who led him to study entomology and pushed him to specialize in beekeeping. Noto is the apotheosis of Baroque town planning and architecture. Early life and career īorn in Noto in the early 1960s, Assenza left Sicily after high school to enroll at the Faculty of Agriculture (now the School of Agriculture and Veterinary Medicine) of the University of Bologna. Assenza was featured in the second episode of Netflix's 4-part series Chef’s Table: Pastry in 2018. He operates the Caffè Sicilia, presently considered the "sancta sanctorum" (secret holy place) of the ancient confectionery art of Sicily.
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