The honey baba is always a sign of spring
When the pastry chef has a steady hand and a light touch, the result is contemporary pastry. And it’s Italian too, of course, as it is signed by Fabrizio Fiorani, pastry chef of Ciccio Sultano’s Restaurant. We have a wonderful alternation of spheres of flavours: sweetened baba dough, moistened with Sicilian black bee honey and scoops of Maletto strawberry sorbet. To finish the dessert, there is a vanilla cream and a hexagonal honey waffle in the shape of a beehive cell. The plate is made by Bernardaud. Photo by Giuseppe Bornò.
Ciccio Sultano
A practical mind
