A dessert with Arabic roots
Cassata originated in Sicily during the Arab rule in the 10th century. It was the Arabs who brought sugar, citrus fruits, almonds and recipes for sweet desserts to the local cuisine, from which cassata gradually crystallised. The name of the dessert is probably derived from the Arabic word qas'at, which refers to the round mould or dish in which the cake was prepared.
What is Cassata Siciliana?
At first glance, cassata looks more like a work of art than a dessert. The traditional version consists of several layers:
- A biscuit crust interspersed with a sweet filling.
- Sheep's milk ricotta mixed with sugar and often candied fruit or chocolate
- A marzipan wrapper, usually bright green
- Sugar glaze icing
- Colourful decorations of candied fruit, often in the form of cherries and orange peel
The result is a breathtakingly colourful mosaic of flavours and textures that melts on the tongue.
A feast for the eyes and taste buds
Cassata is traditionally prepared at Easter or on festive occasions, not only in Palermo, where it originates, but all over Sicily. Each pastry chef has his own recipe - some add chocolate, others orange liqueur or pistachios. Modern versions include ice-cream cassata or mini cassatinas, single portions suitable for a patisserie.
If you visit Palermo, try cassata at one of the local historic pastry shops, such as Antica Pasticceria Spinnato or Pasticceria Cappello. You're in for an unforgettable experience!
