Traditional sweets to celebrate Easter in Sicily

In Sicily, religious festivals often give rise to the most delicious pastry traditions. The Easter period is no exception, offering an incredible variety of typical desserts which tell the history, faith and creativity of each village on the island. From majestic cassata to fried cassatelle, including tender lamb in almond paste or the famous ‘mpanatigghi, here is a selection of most famous dolci pasquali siciliani.

Sicilian cassata

Sicilian cassata from Pasticceria Costa in Palermo

Undisputed symbol of the Easter meal, the cassata is a masterpiece of almond paste, sweet ricotta and candied fruit. Invented in the 19th century by the confectioner Salvatore Gulì in Palermo, it was once reserved for the aristocracy. Today, it is present on all Easter tables. To taste it, head to the famous Pasticceria Costa in Palermo or the terrace of the restaurant Villa Igiea.

Cassata al forno

Cassata al forno by Giovanna Musumeci

Older and more rustic version, the cassata al forno is a shortbread tart topped with ricotta, chocolate and candied fruit. Originally prepared by Carmelite nuns, it evokes the Easter sun with its round shape. To taste at Giovanna Musumeci in Randazzo, at the foot of Etna.

Agnellino Pasquale

Easter lamb in almond paste from Segreti del Chiostro

L'paschal lamb is an edible almond paste figurine, symbol of the sacrifice of Christ. It varies depending on the region: in Erice, it is filled with citron; in Agrigento, with pistachio. In Palermo, the “pecorella” of the laboratory I Segreti del Chiostro is an artisanal reference.

Pupi con l’uovo (or cuddura)

Pupi con l’uovo decorated with boiled eggs and colored sugar

Before chocolate eggs, we offered pupi con l’uovo : small shortbread characters surrounding a hard-boiled egg. Called cuddura, campanaru or cicìu depending on the city, these sweets are still prepared at home. To discover at the Capo de Palermo market at The Angeliche Dolci al Volo, or during a special workshop in Taormina with chef Agostino D’Angelo.

Cassatella trapanesi

Cassatelle trapanesi fries with sweet ricotta

THE trapani cassatelle are fried ravioli topped with sweet ricotta. To be enjoyed very hot in local pastries like The Sorgente in Castellammare del Golfo or at Maria Grammatico to Erice, heir to convent traditions.

Cassatelle of Agira

Agira cassatelle filled with cocoa and almonds

Enna’s specialty, cassatella from Agira contains a soft stuffing of cocoa, almonds, chickpeas, lemon and cinnamon, cooked over a wood fire. To be controlled remotely via The Bottega delle Cassatelle, keeper of the original recipe.

Tronchetto messinese

Chocolate messinese tronchetto, decorated with flowers and a little lamb in dough

In Messina, we savor the truncheto, gianduia sponge cake roll decorated with Martorana fruits and a little lamb. This rich and decorative cake is only available on the days leading up to Easter. Address of choice: I Dolci – Freni.

‘Mpanatigghi of Modica

Box of ‘mpanatigghi Bonajuto in Modica

An intriguing crescent-shaped cookie, the ‘mpanatigghiu combines almonds, chocolate… and minced meat! Born in the convents of Modica, it remains a must in the city. To be enjoyed at Bonajuto, the oldest chocolate factory in Sicily.

Marsala Colomba

Easter colomba with almonds and citrus peel

Finally, Sicilian pastries have appropriated the colomba classic Easter by integrating local products: almonds, semi-candied citrus fruits and natural sourdough. Refined example: that of the chef Emanuele Russo of The Lumie in Marsala, to be ordered online each year before April 10.

A sweet Easter in the colors of Sicily

Each Sicilian Easter dessert tells a story of family, faith and land. This sweet heritage is enjoyed as much with the taste buds as with the heart. For your next Easter table, why not invite a bit of Sicily?

👉 Source : Read the original article on La Cucina Italiana