The Best: Torrone from Caffe Sicilia in Noto
Los Angeles Times
"If I could be magically transported somewhere right this minute, like Dorothy in her sparkly red shoes, I’d like to be left off, please, at Caffe Sicilia in Noto, Sicily."
Irene Virbila for the LA Times
"I have to get more. This torrone is not the break-your-teeth variety, but soft and yielding, perfumed with honey from the Iblei mountains, and loaded with almonds from Noto."
Los Angeles Times
"I nearly groaned when I took the last bite."
Irene Virbila for the LA Times
"Serious cooks, and those with sophisticated taste buds that welcome bitterness, might consider distinctive almonds from Sicily"
Florence Fabricant
"A quintessential Sicilian ingredient that was on the verge of extinction"
Eater
"We’re partial to the Romana. This pointy, irregularly shaped nut is beloved by confectioners because it’s ideal for sweets such as marzipan and other Sicilian desserts."
La Cucina Italiana
"When I tasted his granita and gelato, I was in paradise."
Netflix Chef's Table Pastry
"Unlike California almonds, Romana almonds grow with very little water and have a harder shell than the almonds we usually find in supermarkets."
Laurie Ochoa
"I love Caffe Sicilia and have for many years. Corrado Assenza and his son Francesco always amaze. Worth a pilgrimage."
Faith Willinger
"I have great memories of his torroni, the sorbetti, the marmelate, the ability to transport some of the best and original dolci in the world to our tables to finish the feast."
Piero Selvaggio of Valentino restaurant
"The Romana variety’s stronger almond flavor is essential to the classic granita Assenza sells at his Caffè Sicilia in Noto."
Los Angeles Times
"Assenza’s solution to this creative and existential crisis was to turn to the Romana almond, a quintessential Sicilian ingredient that was on the verge of extinction."
Eater
"What may be the greatest pastry shop on the face of the earth."
Conde Nast Traveler
"At his humble sweets shop in Noto, Sicily, Assenza makes what some experts consider to be Italy’s finest cannoli, gelati, and granita."
Eater
"Corrado Assenza is one of Italy's most celebrated pastry chefs, known for his dedication to tradition and innovation in the world of pastry."
Reporter Gourmet
"Corrado knows the history of every single ingredient he’s working with and that’s what has made him so special. He’s Mr. Sicily."
Faith Willinger
"Caffè Sicilia has reached legendary status, both because of its TV appearances and because the bakery is quintessentially Sicilian."
Italy Segreta
"Corrado Assenza is one of Italy’s star pastry chefs and his ice creams are the purest expression of Sicily’s products."
Wall Street Journal
