It was a difficult decision, but ultimately, Assenza and Nives moved back to Noto and took over the restaurant. “I will not be able to go to my playroom anymore.” “The first thing I immediately thought was, ‘If my aunt sells Caffè Sicilia, then I cannot get in the laboratory,’” he explains. If he didn’t make the move, she would sell the family business. One day, Assenza got a call from his aunt who explained that she wanted him to take over the cafe so that she could retire. Assenza met a woman, Nives, who became his wife and they settled down. “For me, it was a playground.”Īt 17, he moved away from home to study agriculture in Bologna. “I’d play in the laboratory with maestro Roberto,” Assenza remembers. “We have clients who first came in a stroller, who today are parents or grandparents.”Īt the start of the episode, Assenza explains that he spent a lot of time in his family’s cafe as a child and eventually befriended the chef, a fellow named Roberto, who put him to work in the pastry laboratory doing the kinds of tasks that children are sometimes asked to do in home kitchens. “The passing of one generation to the next is part of Caffè Sicilia’s history,” the chef explains. And, beyond the food itself, Assenza’s restaurant Caffè Sicilia is also cherished by diners because it has stayed in the same family for over a hundred years - and now Assenza is bringing a fourth generation into the mix as well.
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What’s more, the chef’s dishes are considered to be distinctly Sicilian, since they showcase the best local produce and dairy from farms in the area. Like the Nancy Silverton and Jeong Kwan installments of Chef’s Table from Season 3, the Corrado Assenza episode of Netflix’s hit docuseries focuses on a chef who makes comforting, inexpensive food that’s also extremely sophisticated.Īt his humble sweets shop in Noto, Sicily, Assenza makes what some experts consider to be Italy’s finest cannoli, gelati, and granita.