There are some typical Sicilian sweets that are an integral part of the traditions that accompany the Feast of the Dead . Yes, because even the gastronomic sphere is touched by a sad anniversary on the one hand, but a reason to remember on the other, and punctuated by rich family lunches, such as that of All Saints' Day .
Typical Sicilian desserts for the dead
Between bones (or beans) of the dead , nougat and biscuits, each province boasts its own desserts, often very similar to each other but known by different names. If the culture of a land also passes through food, let's discover the Sicilian one through its specialties: here are the Sicilian sweets typical of the best known dead .
Sicilian dead bones
How not to start from the bones of a dead man ? These are biscuits with an unmistakable “chalk” white color and tooth-proof crunchiness. Made with flour and sugar, they are scented with cinnamon and cloves. At first glance, arranged on trays, they really suggest bones. Turning them over, however, the underside is darker. In Palermo they are called mustazzoli .
Copper from Naples, the Catania biscuits of the dead
The Catania dei morti biscuits created in homage to the Bourbons are decidedly more gluttonous (it is believed that the shape of the currency of the time was reproduced). They are called rame di Napoli and consist of a mixture based on chocolate and numerous spices covered, once cooked, with a chocolate glaze and sprinkled with chopped pistachios .
You are used to seeing it dominate the windows of Sicilian pastry shops all year round, but do you know that martorana fruit is a typical dessert of this occasion? If you don't know it, we'll fix it right away. Captivating at first sight, it comes in the form of fruit made with almond paste that is expertly modeled and painted, giving life to true works of art.
Sicilian totò (or tetù) with lemon and chocolate
In reality, in some areas they are also called tatù : the substance, i.e. that of Sicilian biscuits widely prepared in view of November 2nd , does not change. Totò , or perhaps more likely tetù (from te jò and te tu) are soft and moist biscuits made in two versions, one black with chocolate, one white with lemon. Impossible to resist.
Feast of the dead, Ragusan nucàtoli
For the series of typical biscuits you find, the nucàtoli absolutely deserve a mention. They are filled with a variety of delicacies including dried fruit, dried figs and chocolate and have a traditional shape to them. In some areas they are made at Christmas , but in South-Eastern Sicily they can already be found in November.