caffè sicilia granita raw almond spread nut butter
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Sicilians are renowned for their sweets - and much of that well-deserved fame is thanks to the superior quality of Sicilian almonds. For his almond spread, Corrado Assenza of Caffè Sicilia uses only Romana di Noto almonds - an ancient native varietal with an intense flavor, packed with vitamins and minerals - water, and a bit of sugar. In Corrado Assenza's words, "this spread is the true taste and feel of the Sicilian Almond."
Caffè Sicilia's almond spread is bursting with the flavor and texture of Sicily's famously sweet almonds, personally sourced by Corrado himself in Noto's countryside, where almonds are part of a sustainable local tradition. Perfect as a breakfast spread on freshly toasted bread or pancakes, almond cream is a special secret ingredient tucked into pastries, cookies, crepes, or cakes. Diluted with water it becomes homemade Sicilian almond milk; mix it with espresso and ice for a perfect caffè Leccese, a traditional iced coffee from southern Italy. 

But to truly wow your dinner guests, top off your next Italian feast with homemade almond granita. Corrado Assenza’s almond cream, water, and a freezer are all you need to recreate the magic of this iconic Sicilian treat at home. Simply mix one jar of almond cream into a pitcher of water, place it in the freezer and stir every 30 minutes until you’ve reached the perfect consistency: smooth and refreshing with the subtly grainy texture and robust flavor of real Sicilian almonds, transporting you to a little piazza in the warm Mediterranean sun.
 

Noto Romana Almond Spread: Critics' Choice

"The Gustiamo product I think about most."
Los Angeles Times
"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
"The Romana variety’s stronger almond flavor is essential to the classic granita Assenza sells at his Caffè Sicilia in Noto."
Los Angeles Times
"And though visiting to Sicily isn’t something I can do soon, I can order the almond spread, which can be transformed into granita."
Laurie Ochoa
"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
Use it for:
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