Before being propelled to celebrity status by appearing on Netflix’s Chef’s Table, Corrado Assenza was already famous for his somewhat heretical approach to pasticceria, one that is distant from the classical French patisserie. Assenza resists the use of fats and sugar, replacing them with the perfectly ripe fruit of Sicily, the roundness of flavor found in the beautiful Noto almonds and the richness found in the milk from pasture-raised sheep that graze on his beloved island. Nothing beats spending an afternoon tasting his superb creations at a street-side table in the baroque jewel that is Noto, Sicily.