Posted by Anita Iaconangelo on 03/10 at 05:15 PM
Joe Ray
Food & Travel / Words & Photos
EATING
THE
MOTHERLAND
Food writer and photographer Joe Ray's gastronomic visits in Europe - the home of his ancestors - and beyond.
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Saturday, December 18, 2010
DIPASQUALE DUE
When not in Ragusa Ibla for gelato, Ragusa proper can hold its own. The discreet Pasticceria DiPasquale - no relation to the wonderful cheese shop up the hill with the same name - doesn’t fool around.
The inside has a whiff of discreet luxury and there’s a room devoted to writer Leonardo Sciascia (seek out his Mafia writing - he’s blissfully good). God knows if he’s ever used the typewriter in the corner case, but it makes you dream anyway.
Unusually, the gelato is hidden from view - you choose from a short list on the bar. A pair of Sicilian classics are seriously good but what’s most intriguing is the difference in texture; the almond is cake-like and the pistachio more liquid and creamy.
I could be just a flux in the fridge, but I doubt it. The slight differences make each one that much better - a secret modern touch in an austere place.
Pasticceria Di Pasquale - MAP
Corso Vittorio Veneto, 104

Ragusa, Sicily, Italy
+39.0932.624635
www.pasticceriadipasquale.com
LEAVE YOUR COMMENT
I thoroughly enjoy your blog and often wish I were dining with you! Tip: When ordering a cannolo at Pasticceria DiPasquale, you can choose between one made with sheep’s milk (roughly Palermo style) or cow’s milk (Ragusa style). Or just order 2 cannoli, one of each and enjoy the comparison.