The pastry chef’s carob
Big tree, big fruit: the carob has been chosen as the theme for the petit fours made by Fabrizio Fiorani at the restaurant of Ciccio Sultano.
In their presentation, nature, cuisine, and the metal sculptures by Sicilian Giuseppe Arezzi for It’s Great Design intertwine and aim to wonder.
«We like the carob tree – Ciccio Sultano explains – also because the carob bean is the unit of measurement of diamonds, thanks to the fact that in nature they are all the same». The beautiful green colour of the unripe carob pods shines even more next to the elongated silver shapes of the other pod crossing over and to the toffee balls of cream and sugar, where an infusion of carob and vanilla has been added and then rolled into sesame seeds. The result is a “ghiugghiulena” (how it is called a typical Sicilian Sesame nougat) effect and another splendid example of contemporary Italian pastry.
Ciccio Sultano
A practical mind
