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.
