Che Pasqua è senza la Cassata Siciliana?... Auguri a tutti!!!

Is not Easter without the Cassata Siciliana... Best wishes!!!

The Pasta Reale (Sicilian marzipan) and the history of the “Picureddi Pasquali ”

Every occasion is good in Sicily to make party and to organize "schiticchi[1]" (literally “eat too much”) and in every schiticchio that respects the rules can not lack for the sweets.

The confectionery tradition in Sicily is as ancient as the history of the island and is, as the whole Sicilian gastronomy, a melting pot of ingredients, techniques and preparations left each other in inheritance from the so many dominations.

The Easter period is perhaps one of the best of the year for all the gluttons. Every province, city and family preserves their own tradition, own recipes and during this festivity it is assisted on our tables to a real triumph of the glucidis. Along the list: pupi cu' l’uovu, cassate, cassatedde, quaresimali, cudduri, dita degli apostoli, cannoli and still so many others. Among all, however, it detaches for its zoomorphic form the Easter Lamb of Pasta of Almonds or Sicilian Marzipan.

Easter sweets of San Fratello ...they have an uncomfortable name

I have been hesitant whether to write or less this article. Then the decision, putting aside any type of moralism and sense of the decency (and also, somehow, my own classy).

"Shame?" – you will ask you - "And because you should ever have shame in to write a recipe or in to speak of kitchen?". Because I want to speak to you of the Easter typical sweet of San Fratello, Norman village on the beautiful Nebrodi Mountains in the Messina’s Province.

"And that there will be of scandalous in an Easter dessert?" - you will keep on asking you.