Sicilian pastry is a journey through flavors, history, and traditions. Each sweet tells a unique story, the result of cultural and religious influences. Let's discover together five fascinating curiosities about the island's typical sweets.
1. Sicilian cannolo: between myth and reality
The cannolo is one of the symbols of Sicilian pastry. Its origins are shrouded in mystery: some historians attribute its invention to cloistered nuns, while others claim it derives from an Arab sweet. A legend tells that the women of the harem of Caltanissetta created this dessert to honor their lords. The first description dates back to 70 BC, when Cicero mentioned a "tubus farinarius dulcissimo edulio ex lacte fartus" .
2. Cassata: evolution of a confectionery masterpiece
The Sicilian cassata, with its baroque decoration, is the result of centuries of evolution. Initially, it was a simple cake made of ricotta and sugar. Only in the 19th century, thanks to the Palermo pastry chef Salvatore Gulì, was it enriched with candied fruit and glaze, becoming the sumptuous dessert we know today.
3. Martorana fruit: art and devotion
Martorana fruit is a sweet made from almond paste, shaped and painted to look like real fruit. Tradition holds that the nuns of the Martorana convent in Palermo created these sweets to decorate the trees on the occasion of a visit by a high prelate.
4. Granita and brioche: the quintessential Sicilian breakfast
In Sicily, granita accompanied by brioche with a topknot is a typical breakfast, especially during the summer. The origins of granita date back to the Arab domination, when it was made with snow from Etna and fruit syrups .
5. Almond pastries: timeless sweetness
Almond pastries are traditional Sicilian cookies, made with almonds, sugar, and egg whites. Often decorated with candied cherries, they are a symbol of hospitality and are offered during the holidays.
