Carob Flour Tagliatelle, Mushrooms, Camembert & Lemon

Carob is one of those flavours that lives deep in my memory. In Sicily, its trees grow sturdy and generous, their pods used to sweeten desserts, feed livestock and even weigh gold. But for me, carob recalls two specific things. One is the unmistakable smell (pungent, sweet, earthy) wafting through the car window whenever we passed by the factory in the small town of Rosolini that made carob syrups, molasses and flour, on our way to visit my father’s hometown, Noto. The other is of one summe