THE PASTRY COUNTER
Pastries are the greatest Sicilian comfort, and therefore the greatest sin. I Banchi provides no exception. Beginning with breakfast where croissants, muffins, brioche with granite (in the summer), and macallè filled with ricotta, cream, or chocolate (in the winter) await.
Adding to these treats are the mono-portioned desserts at the bar, varying between 90 and 130 grams. The crowd favorites, always in the front row, are the cassata, the cannoli, and the “ricotta-misu” where mascarpone is enriched with seasonal jelly, like lemon or watermelon in the summer; lemon and cinnamon in the winter.
Then there are the granite where one flavor trumps all: the almond granite made with the pizzuta almond from Avola. An absolute must-try at I Banchi.
For dessert served at the table, we recommend almond granite accompanied by a fruit sorbet. The sorbet is also great on it’s own, made with chocolate from São Tomè by Claudio Corallo.
Finally, the cakes: fruit, ricotta, cream, chocolate, cassata, Sachertorte, black forest, Perpetua (a cake enlivened with the aromas and the ingredients of Sicily, similar to panettone).