The cassata, produced by the Sicilian pastry shop, and more specifically of Palermo, deserves the place of honor among the typical desserts of this region, along with cannoli, almond pastes and pinches.
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The cassata, produced by the Sicilian pastry shop, and more specifically of Palermo, deserves the place of honor among the typical desserts of this region, along with cannoli, almond pastes and pinches.
The cassata, born to celebrate Easter after the Lenten sacrifices, became of common consumption throughout the year and is only one of the many Easter cakes celebrating this holiday.
The decorations are baroque and sumptuous, unlike the oven variant, and its derivation is actually Arabic:
the name comes from the Arabic word "Quas'at", which means large and round bowl, and the richness of its ingredients reflects the characteristics of the Saracen cuisine, which loves to harmonize contrasting flavors, like the Spanish Pan filled with ricotta kneaded with sugar and chocolate pieces.
Apparently simple to realize, the preparation of the cassata to Sicilian instead requires a lot of skill, especially to create the elaborate decorations of which it is widely stocked.
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