Domenico, 11, 90133 Palermo PA, Italy) – One gelato a day is a must and we religiously followed that rule! The most incredible flavor was pistachio, which tasted completely different from what I am used to tasting in 14,000 year old store bought crap in the States….! And that’s all we needed.Īntica Gelateria Lucchese (Piazza S. Trattoria da Salvo ( Corso Tukory 156, 90134, Palermo, Sicily, Italy) – Fish, fresh seafood, grilled and lightly seasoned. Aside from all things we loved about Sicilia, here’s what we ate, in the order it was devoured! I honestly could have spent the whole day sitting at a corner at the square, sipping on espresso, talking to some old folks there and would have been completely happy. Just thinking about that day makes me tear up right now.Īlfredo’s bike was still there, pictures of famous scenes from the movie were hanging up on the wall. I am guessing she’s seen quite a few people like me before, because she just had this smile on her face and said nothing. We were guided into a little “museum” at THE square as soon as the lady who led us there turned on the music from the movie, I LOST IT. No time seemed to have passed in this little town. Everything there was just as they were in the movie. Visiting Sicilia and going to that little town was one of my biggest dreams and dreams do come true!Īs we were approaching Palazzo Adriano, my heart started to pound like crazy. Most scenes were filmed in Palazzo Adriano, a remote town located between Palermo and Agrigento. While I absolutely love the music by Ennio Morricone, what most appeals to me in the movie is the small town where Toto and Alfredo share their friendship. My all-time favorite movie is Cinema Paradiso directed by Giuseppe Tornatore. I’ve finally decided to finish thing post, and now I get to relive it! So, here we go. His knowledge is endless." Assenza also serves a breakfast tasting menu at Caffè Sicilia starting at 10 am.‘ I don’t even know where to start‘ was in my mind when I sat down to write about our trip to Sicily, or Sicilia, and 9 months have passed since then. 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. 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. 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. There he met Giorgio Celli, who led him to study entomology and pushed him to specialize in beekeeping. 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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