caffe sicilia noto corrado assenza bronte pistachio torrone nougat
caffe sicilia noto corrado assenza bronte pistachio torrone nougat
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For this pistachio nougat - or torrone in Italian - Chef Corrado Assenza uses only Bronte pistachios, prized the world over for their sweet, fruity flavor and stunning emerald color. Caffe’ Sicilia’s torrone is the perfect sweet for pistachio lovers, and an incredible example of the historic Sicilian torrone tradition. Unlike the torrone from northern Italy, which is very hard, Sicilian torrone is incredibly soft and creamy, and slices easily. But cut into a bar of Caffe’ Sicilia torrone and you’ll see that it is packed with pistachios. Caffe’ Sicilia torrone is a delicious sweet treat that has a deep, full flavor because it is sweetened mostly with honey from the Iblei mountains, which complements the fresh flavor of crunchy pistachios.
Torrone is an ancient tradition in Sicilia, brought there during the Arab domination in the medieval period. According to Corrado Assenza, this Arab influence persists in the use of honey rather than sugar as the principal sweetener in Sicilian torrone. Corrado Assenza uses the same tools his family has been using for more than a century, including the same marble worktable, which he says helps cool the torrone, and is one of the secrets to his exceptional production. He also 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.

Caffe Sicilia Pistachio Nougat: Critics' Choice

"Torrone di Pistacchi di Bronte - delicious (!) from Gustiamo"
David Lebovitz
"The Best: Torrone from Caffe Sicilia in Noto"
Los Angeles Times
"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
"Nougat is of extreme quality, with the ineffable elegance that distinguishes all of Corrado Assenza's specialities."
Gambero Rosso
“Bronte pistachios account for less than 1 percent of the world’s pistachio production.” 
Florence Fabricant for the NY 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."
Los Angeles Times
"I nearly groaned when I took the last bite."
Irene Virbila for the LA 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
"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
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