CASSATA SICILIANA

by ÁTIPICO 

The Sicilians will also quarrel on the arancino or arancina. Instead there is something that puts everyone in agreement: the Sicilian cassata. The most famous, along with the cannolo, of the island's desserts. 

"Tintu e cu nun mancia a cassata a matina ri Pasqua" (“Petty who does not eat cassata on Easter morning"), says an ancient saying of the island. 

And, indeed, whether it is at Easter or at Christmas, from Trapani to Syracuse, how to say no to this extraordinary and baroque triumph of sweetness? 

 

The Cassata Siciliana is an elaborate dessert made with “pan di Spagna” and layered with sweet ricotta cheese, candied fruits and chocolate bits covered with marzipan and decorated with Baroque garnishes and flourishes of marzipan fruits, rosettes, flowers, and curlicues.

Ingredients

Pan di Spagna, Ricotta Cheese​, Cadied fruits, Marzipan

ATIPICO ATELIER LOGOS blk.png

S

6-8 pax

Ø 16 cm - 6.5" 

48 SGD 

M

10-12 pax

Ø 20 cm - 8" 

78 SGD 

L

16-18 pax

Ø 24 cm - 9.5" 

110 SGD