There are various dishes of the Sicilian tradition at the center of debates regarding the name and origin.
In fact, Sicilian culture owes much to the influences of the peoples who have inhabited Sicily throughout history.
For this reason it is often difficult to identify the exact origin or the name of a specific food!
Given that the very fragmented tradition of the region has reworked many of the typical dishes over the generations, often making them different from country to country.
When we talk about pastry, however, we cannot forget a true emblem of Sicilian culture: we are talking about the Sicilian cassata .
Cassata is considered by many to be the best dessert in Italy and although we know that it depends on taste, it's hard not to confirm this theory.
We know very well that even the famous Sicilian cannoli contends for this supremacy. At this point we can only tell you to try and elect the best!
The truth is that Sicilian cassata is so loved that it is prepared throughout Sicily.
No matter the event, holiday or time of year. The Sicilian cassata is prepared all year round in the Sicilian pastry shops.
We wondered where this particular sweet capable of conquering the whole world comes from, starting from Sicily.
Ready to discover the origins and history of Sicilian cassata?
Cassa Siciliana: History and Origins
Sicilian cassata is a pastry food that cannot be ignored if you visit Sicily.
There is a fairly widespread saying that reads: tintu è cu nun mancia a ccassata a matina ri Pasqua (petty is whoever does not eat cassata on Easter morning)
The history of this dessert can be traced back to contaminations of Arab origin.
This is because the Arab domination of Sicily had a strong impact on the culture of the place, given its social depth and the duration of the period.
In fact, this does not only apply to cassata, but also to the typical types of pasta of Sicily, arancini, ice cream and much more.
In Palermo at the time (we are talking about the 11th century) the Arabs imported many products of their tradition.
In fact, we are talking about pistachio, almonds, citrus fruits and many other delicacies.
It all starts from a bowl
In Sicilian culture a legend is handed down that would explain the origin of the Sicilian cassata.
This story is about a shepherd who one night decided to mix sheep ricotta and sugar together.
History has it that the shepherd called his compound quas'at (basin), precisely because of the basin he had used.
It is said that this dessert reached the Emir of Palermo, where he was conquered by the taste and ordered his cooks to recreate the dessert.
At that point the emir's cooks modified the recipe, wrapping the ricotta in a fantastic shell of shortcrust pastry.
Baked cassata would have been born like this: becoming one of the oldest recipes of the Sicilian culinary tradition loved all over the world.
Sicilian Cassata: route and variety H2
Today there is no longer a single type of cassata like in the past.
In fact, today there are many variations that have been created over the years.
The current appearance of the Sicilian cassata is the result of numerous changes that have occurred over the centuries.
For example, the marzipan that today covers the cassata dates back to the period of Norman domination of Sicily.
In fact, marzipan would have been made for the first time in a convent in Palermo.
“Food consisting of bread dough and cheese.”
This would have been the meaning of the word cassata when the word itself was used for the first time ! ( Declarus by Angelo Sinesio, 14th century )
The process continues over the centuries up to 1700, when the sponge cake is imported from Genoa.
The sponge cake replaces the shortcrust pastry, but not only.
Ricotta also undergoes variations. Chocolate flakes are added to it, and new decorations are added to the cassata.
The version of cassata as we know it today can be attributed to the end of the 1800s, when the famous pumpkin was produced in the shop of the Sicilian pastry chef and knight Salvatore Gulì .
From that moment, the idea becomes that of seasoning the Sicilian cassata including candied fruit and pumpkin.
In 1873, Gulì took his version of the Sicilian cassata to the Vienna Exposition.
At the event, her dish is praised and admired by all attendees.
This is how Cassata Siciliana was born: from the creativity and genius of Cavaliere Salvatore Gulì in his workshop on Corso Vittorio Emanuele.
