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Rachel Roddy’s recipe for bread, sage and lemon frittata | A kitchen in Rome

A strong, penetrating flavour and lemon zest brightness ensures this visual masquerade from Sicily is a satisfyingly tasty treatThe Sicilian chef Corrado Assenza studied agronomy at the University of Bologna before returning to his home town of Noto and taking over his aunt’s patisserie shop and the land farmed by his grandparents. It turned out to be a productive collision: new knowledge meeting the empirical knowledge of a Sicilian pastry laboratory, and Corrado’s imaginative, wishful thinking. Like many people, we have visited his Caffè Sicilia and eaten almond granita and almond-and-sesame biscuits filled with bitter marmalade, and enjoyed bergamot cream, liquorice and wild fennel tea, as well as a ricotta-filled tube of cannoli decorated with a curl of candied orange.I also had the...

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