Gambero Rosso

"Torroni from Caffe Sicilia are masterpieces, like all other sweet children coming from the hands and the head of Corrado Assenza."

S. Irene Virbila

"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. I nearly groaned when I took the last bite."

S. Irene Virbila

"I'm still dreaming of breakfast there--a bowl of icy almond granita with a soft tender brioche."

Luciano Pignataro

"Needless to say that the classic Sicilian cakes are the ones that attract, and after the granite it is the turn for cannoli, with a special refinement for the lightness of the ricotta and well-crafted as the subtle and fragrant wafer."

Andrea Soban

"Could the most famous (and loved by media) Sicilian pastry chef not revolutionize the torrone? One version, that of Corrado Assenza enhances the perfection of the ingredients: pistachios, candied fruit and almonds of Noto."

Sale & Pepe

"Among the many creations of the famous pastry chef Corrado Assenza, attentive custodian of tradition but also a great innovator, stands a very personal Sicilian cassata."

John Seabrook

"No one in the world is better than Assenza at making traditional Sicilian sweets like cassata."

Lee Marshall

"Caffè Sicilia in Noto turns out canonical versions of the those two sweet Sicilian classics, cannolo (a fried pastry tube filled with sweet ricotta and candied fruit) and cassata (a ricotta, chocolate, candied fruit and marzipan calorie-bomb)."

Ondine Cohane

"At the famous Caffè Sicilia; the owner, Corrado Assenza, who studied agronomy at the University of Bologna, is a genius with traditional southern pastries like cassata."

Andrea di Robilant

"I tore off a piece of the brioche and dipped it into the cool, softly melting nectar. If the gods have breakfast, I thought, this surely must be it."