Nuns taught a young Nonna Vincenza the art of baking. Today, her fragrant sweets are the stuff of glutinous dreams. Under huge chandeliers, counters gleam with irresistible treats, among them cinnamon- and lemon-flavoured geli (jellies) and crisp cannoli filled with combos like ricotta and hazelnut. Take-home treats include cult-status cassatella di Agira, shortcrust biscuits filled with cocoa, cinnamon, almond and citrus zest.
Savoury edibles include golden arancini; ask if the arancino al pistachio is on offer. Come summer, the shop-cum-cafe also serves gelato.
