Tipical desserts

Sicilian desserts are known for their variety and richness:

Cassata, cannoli, granita and Martorana fruit reflect centuries of cultural influences.

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THE CASSATA

The Sicilian cassata is a traditional dessert, born during the Arab domination in Sicily.

It is made up of a base of sponge cake, sweetened sheep's ricotta and chocolate chips, all covered in green marzipan and white icing, decorated with candied fruit.

It is prepared especially for Easter but is appreciated all year round for its elaborate beauty

and rich flavor.

This dessert is not only a pleasure for the palate, but also a cultural symbol that contains centuries of history and traditions, celebrating the creativity and skill of Sicilian pastry chefs.

It represents a deep connection with the land and the historical influences that have shaped Sicily, celebrating the fusion of different flavors and cultures.

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THE CANNOLI

Sicilian cannoli are crunchy cylinders of fried dough filled with creamy sweetened ricotta, often enriched with chocolate chips and candied fruit. They are among the most iconic desserts of Sicily celebrated for their contrast of textures and flavors.