How many restaurants do you know with their own patisserie and such a wide choice of desserts? If it is true that in Sicily dessert is never optional but fundamental, we could not give it less importance than the rest and not dedicate a space to it in our kitchen.
Master pastry chefs Rochan and Kamal work with the raw materials – pistachios from Bronte, strawberries from Maletto, apples from Etna, chocolate from Modica, ricotta cheese from the Modica cow – creating every component of the preparation, from creams to mousses to pastes. The result is a varied sweets menu, desserts that are always fresh and a further experience of Sicilian excellence in pastry.