Cassata siciliana

Cassata siciliana

 

There are various dishes of the Sicilian tradition at the center of debates about the name and origin..

In fact, Sicilian culture owes much to the contamination by the peoples who inhabited Sicily throughout history.

For this reason it is often difficult to identify the exact origin or name of a specific food!!

As the region's highly fragmented tradition 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 real emblem of Sicilian culture: we talk aboutSicilian cassata.

Cassata is considered by many to be the best dessert in Italy and although we know it depends on the tastes, it is difficult not to confirm this theory..

We know very well that the famous tooSicilian cannolo contends for this primacy. At this point we can only tell you to try and elect the best!

The truth is that the Sicilian cassata is so loved that it is prepared throughout Sicily..

No matter the event, the holiday or the time of year. Sicilian cassata is prepared all year round in the shops of Sicilian pastry chefs.ni.

We asked ourselves where does this particular dessert come from that can conquer the whole world, starting from Sicily.

Ready to discover the origins and history of the Sicilian cassata?

 

Sicilian Cassa: 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 is a tip at the end of Easter (mean people are those who do not eat cassata on Easter morning)

The history of this dessert can be traced back to original contaminationsArabic.

This is because the Arab domination of Sicily had a strong impact on the culture of the place, given its social depth and the length of the period.

In fact, this does not only apply to cassata, but also to the types of pasta typical of Sicily, arancine, ice cream and much more.

In the Palermo of the time we speak of the 11th century, the Arabs imported many products of their tradition.ne.

We are talking about pistachio, almonds, citrus fruits and many other delicacies.

 

It all starts with a bowl

In Sicilian culture, a legend has been handed down which would explain the origin of the Sicilian cassata..

This story is about a shepherd who one night decided to mix togethersheep ricotta and sugar.

History has it that the pastor called this compound of hisquasatt (bowl, just for the bowl he had used..

This dessert is said to have gone as far as Palermo, where he was won over by taste and ordered his chefs to recreate the dessert..

At that point the Emir cooks would have changed the recipe, wrapping the ricotta in a fantastic shortcrust pastry shell..

The 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 H2 variety

Today there is no longer a single type of cassata as it used to be.

In fact, there are many variations that have been made over the years.

The current appearance of the Sicilian cassata is the result of numerous changes over the centuries..

For example, thereal pasta which today covers the cassata is in the Norman period of Sicily.

Indeed, real pasta 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 at the time when the word itself was used forfirst time!(Declarus by Angelo Sinesio, 14th century)

The process continued over the centuries until the 1700s, when sponge cake was imported from Genoa.

Sponge cake replaces shortcrust pastry, but not only.

Ricotta also undergoes variations. Chocolate chips are added to it, and new decorations are added to the cassata.

The version of the cassata as we know it today is to be attributed at the end of the 1800s, when the famous zuccata is produced in the shop of the Sicilian pastry chef and knightSalvatore Gulì.

From that moment, the idea became to season the Sicilian cassata by including candied fruits and zuccata..

In 1873, Gulì brought his version of the Sicilian cassata to the Vienna Exposition..

Allevento, his dish is praised and admired by all participants..

Thus was born the Sicilian Cassata: from the creativity and genius of the Knight Salvatore Gulì in his shop in Corso Vittorio Emanuele.

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