Identità Expo

Ragusano cheese ice-cream with chocolate shortbread

Corrado Assenza

1 l of fresh whole milk from cow's grazed in the meadows of the Iblei Mountains
150 g of Mario Candido Ragusalat Ragusano
75 g of orange blossom honey
200 g of sugar
50 g of dextrose
8 g of carob seed flour
80 g of Caffè Sicilia extra virgin olive oil and chocolate shortbread


Grate the Ragusano after eliminating the rind and add it to the rest of the ingredients.
Blend everything using a hand blender and then stir.
Roughly crumble the shortbread and stir into the ice-cream using a spatula.
Serve immediately.

 Credits Brambilla-Serrani
Corrado Assenza
Ancestral pleasure, contemporary execution
Chocolate choux puffs
Friscura aruci
Time to rest
Puff of iced seawater
Country simplicity
Absolute Synthesis
Playing with consistency
Lentil Today
Hill landscapes, Italy
Cuturro enriched with flavours and colours
Sweet pizza
Midday in the middle of the vegetable garden