Sicily has recorded so far just over 3500 cases and less than 300 deaths, representing one of the Italian regions where the coronavirus has affected the least.
The Italian island has experienced the emergency in a peculiar way and is still facing the problem of the transmission of the virus by immigrants arriving by boat on the coasts of Lampedusa and Sicily.
50 days of isolation had a bad impact on the population and commercial activities. However, the lockdown also gave space to creativity.
Ristorante Branciforte in Palermo launched as a dessert-symbol of the pandemic in Sicily after the reopening of the restaurant on June 4th.
A prickly pear ice cream with pistachio, macaron filled with ricotta cream and chocolate crumble.
Un gelato al fico d’india con macaron al pistacchio ripieno di crema di ricotta e crumble al cioccolato. Source: Ristorante Branciforte
The iconic dessert of the Sicilian recovery
Chef Gaetano Billeci and pastry chef Giovanna Cascio of the Branciforte restaurant in Palermo designed this dessert - symbol of the pandemic on the island.
"A dish where Sicily is represented at 360°, in all its forms, its colours, from north to south" explained Gaetano to SBS Italian.
The prickly pear-shaped dessert refers not only to an element of the Sicilian landscape, but aims to represent the resilience of its territory to the pandemic.
The ingredients are also the symbols of Sicilian pastry: ricotta cream ("which we Sicilians like as much as a child likes milk" explains Gaetano), pistachios and almonds and the famed Modica chocolate.
The symbol of a Sicily that was present and fought during the lockdown.
The reopening of the premises
Ristorante Branciforte is located a the sixteenth-century building in the heart of Palermo. It is a cultural centre which opened in 2012 after the restoration by the renowned architect Gae Aulenti.
The chef from Palermo explains how the closure of the centre since 9 March has also had an impact on the restaurant.
Instead of opening on 17 May, when the Italian government allowed the reopening of museums, the cultural centre has not yet reopened its doors.
However, Gaetano Billeci says that thanks to the interaction with his customers on social media during the lockdown, "for a moment it seemed that the restaurant was actually open and active".
The restaurant reopened in early June and, straight from the beginning, it was very busy.
“It gave us strength, even more motivation. It made us understand that loyal customers are always here”.
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"Oggi raccogliamo i frutti del lockdown… e ne facciamo un dessert"
SBS Italian
30/07/202016:21
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