“Bronte pistachios account for less than 1 percent of the world’s pistachio production.”
The New York Times
"They are definitely different. Compared with California pistachios, they are smaller, more deeply green, with skins beautifully brushed in royal purple, and they have a more richly concentrated flavor."
Florence Fabricant
"The quality of these particular nuts, which have been growing in Sicily for centuries, is known throughout Italy."
The New York 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."
Los Angeles Times
"When I tasted his granita and gelato, I was in paradise."
Netflix Chef's Table Pastry
"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
"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
