Sicily is a paradise for the sweet tooth. If you think you don’t like sweets, then you are mistaken! Sicilian desserts will convince you of this. In Sicily, it is impossible to resist sweets, because their variety is amazing. Almond, pistachio cookies, marzipan fruits, Sicilian cannolo, torrone, cassata, crostat, gelato, pasta di mandorla, tortofini, Sicilian kiss - this list goes on and on.
Sicily is the sweetest region of Italy. Due to its past, the traditions of the Greeks, Romans, Arabs, French, Spaniards, and rich agriculture (almonds, lemons, pistachios, oranges, figs - which is not there), Sicilian cuisine is one of the most diverse and interesting cuisines of the Italian regions, especially when it comes to desserts.
In Sicily, you need to try all the sweets, but if you are worried about your figure, here is a small guide to Sicilian desserts, the taste of which every sweet tooth should know:
Sicilian cannolo (Cannolo siciliane) is a tube with a delicate creamy filling of freshly beaten ricotta with honey or sugar, while the sweetness only emphasizes the freshness of airy ricotta, its delicate taste. And when I say fresh ricotta, I mean really fresh ricotta. No self-respecting Sicilian patisserie will sell cannolo, already filled with cream. The waiter right in front of the client fills a crisp tube with a snow-white magic cream, which is prepared daily. Cannolo can be decorated with pistachios, pieces of chocolate or candied fruit.
Bite a piece of cannolo, feel the incredible combination of a slightly chocolate porous tube and the most delicate fragrant ricotta, and now you understand that it is impossible not to idolize the people who invented this dessert.
- You will also be interested in reading: about the best pastry shops in Rome
Cassata siciliane is a demonstration of love in desserts: first, a softly soaked porous biscuit in liquor, a layer of sweet ricotta, sometimes mixed with chocolate chips, and bright green almond paste that literally hugs a biscuit with cream. A snow-white cloud with a slice of sugar cherry, orange or other fruit completes this masterpiece.
Seeing for the first time multicolored bright peaches, lemons, eggplant, pears, strawberries and other fruits, vegetables - you will never think that this is a confectionery! Martoran Fruit (Frutte martorane) is a true work of art. These are marzipan cakes made from almond paste with vanilla, sugar and lemon juice, and then painted by skilled craftsmen by hand. The process is very laborious and takes three days.
Marzipan fruit is a very sweet dessert, but divinely delicious. Especially if you are delighted with truly sweet treats, then you will like fruit di Martorana.
Torrone can be found all over Italy, but this dessert began its journey from Sicily. The pale white tile with nuts looks very solid, it’s just a shell, under which is hidden a pleasantly viscous sugar-honey nougat with almonds or pistachios, which only emphasize the sweet taste. Sometimes you can find a torrone with candied oranges or lemons with a touch of bitterness and a honey aftertaste.
Almond Biscotti or Almond Cookies (Biscotti con mandorla) - This classic Sicilian cookie presents Sicilian pastries in the best light. Almond cookies are made from almond paste, while they are baked slightly until a crispy thin crust forms, and inside the mass remains moist and soft. Sicily is known for its sweet juicy almonds. Sicilians bake a large number of macaroons, and sometimes the assortment is very different in pastries, so I advise you to always try. Biscotti con mandorla can be with pistachios, raisins, dry cherries, pecans, walnuts, and eating one cookie, your hand will certainly reach for the second.