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This marmalade is mostly fruit! With a soft and pulpy consistency, it makes a delicious breakfast treat on buttered toast. It is a great alternative to lemon marmalade for cookies, pastries, or cakes. The bergamots used for this marmalade are grown locally in Sicily and transformed by master pastry chef Corrado Assenza in Noto. He is legendary, a genius of Sicilian sweets.
Caffè Sicilia is a pastry shop founded in 1892 on the main street of Noto, a picturesque baroque town perched on a hill southwest of Siracusa. Carlo and Corrado Assenza are now the fourth generation in their family to run the shop, with an intense passion for the flavors and traditions of their region. Corrado is considered a pioneer among Italian chefs; educated in chemistry and biology, he brings the precision of scientific research to his recipes, drawing his inspiration from the grand tradition of Sicilian pasticceria to devise awe-inspiring new flavor combinations. He insists on using the best ingredients he can find from local farms for his line of marmalades, nuts and sweets, all produced by hand in the shop’s kitchen.