Babà with black bee honey: in honour of Hyblon
In Sicily, there was a community whose members were called “the bee people”. Its king was Hyblon, as Thucydides writes. This dessert, delicate and elegant right from the plate, signed by Bernardeaud, reveals another type of baba, less sweet and alcoholic than the Neapolitan and French babas. «We changed the music here – says Fabrizio Fiorani, pastry chef of Ciccio Sultano’s Restaurant. We have used honey from Sicilian Black Bees, bred in an eco-sustainable way by Claudio Meli, citrus fruits and star anise both for the syrup and the dough. And then, there’s the sorbet of Etna strawberries from Maletto and the cream of vanilla and whipped cream.
«For those yearning for the liqueur, the dish can be finished at the table with flavoured rum».
The baba with black bee honey, In honour of Hyblon, is part of the menu dedicated to the Sicilian saints and goddesses who have made room for a great king.
Ciccio Sultano
A practical mind
