By Joe Ray
RAGUSA IBLA, Sicily
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
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