Corrado Assenza is a master pastry chef who grew up in his family workshop Caffè Sicilia in Noto. He moved to Bologna as a young adult to study agriculture. It was there that he met Giorgio Celli, who helped him fall in love with entomology and specialise in beekeeping, before he was called back to his homeland in 1985. Since then, he has been involved in a research process to bring the intrinsic flavours of both Sicily and the world to his clients’ palates. Each one of his products features a personal and unique way of constructing a journey through taste, an expression of contemporary material food culture.