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11 types of desserts and sweets you must try in Sicily

Cannolo Siciliano; Cassata Siciliana; Granita con Brioche; Pasta di Mandorla; Biancomangiare; Pignolata di Miele; Brioche con Gelato; Frutta Martorana; Cassatelle di Ricotta; Cioccolato di Modica; Iris Fritta.

 


Cannolo Siciliano

Considered the king of Sicilian pastry, cannolo boasts many centuries of history and consists of a waffle of rolled fried dough filled with fresh ricotta. Depending on the area where the external filling is located, it can be enriched with candied orange peel, chopped pistachio, chocolate chips; or the filling may contain chocolate cream instead of ricotta. Cannolo was initially prepared for the carnival, but its unparalleled goodness has allowed a wider spread, making it a renowned example of Sicilian and Italian pastry art in the world.

 

Cassata Siciliana

If cannolo is the king of Sicilian pastry, cassata is definitely the queen. The ancient recipe consists of a cake made with fresh sheep's milk ricotta, sponge cake, almond paste, sugar glaze and candied fruit decorations. For this typical Sicilian dessert there is no lack of local variations and there is also a single portion version: the cassatina. Among the many versions of this sweet with pastel tones and baroque decorations is the mignon which is prepared in Catania in honor of its patron saint. The cassatelle of Sant’Agata are called in dialect “minnuzze ri Sant’Àjita” and represent the saint's breasts, amputated during martyrdom. The candied cherry cannot be missed as a pert nipple.

 

Granita con Brioche

In Sicily it is the summer breakfast par excellence: not a simple habit, but a real institution that allows you to start the day with sweetness and freshness. the granita is a cold dessert made with a mixture of water, sugar and fruit that is slowly but never completely frozen, and continuously mixed to obtain a grainy and creamy consistency at the same time.

 

Pasta di Mandorla

Also called Pasta Reale because it is considered "worthy of a king" for its goodness, almond paste is another typical product of the island's pastry industry. It is used for the preparation of various desserts such as: biscuits and pastries with almonds or candied fruit, martorana fruit (which is given as a present for the feast of All Saints), cassata and cassatelle. Derived from the almond seed, widely used in Sicilian cuisine, almond paste is also processed in other regions but is officially recognized as a traditional Sicilian food product.

 

Biancomangiare

The biancomangiare is a Sicilian sweet, perhaps less known than cassata and cannoli, but perhaps even better for us. It is a delicate pudding or gelatin made from almond milk with a very white color, from which its name derives, to be served dusted with a pinch of cinnamon or candied or simply grated lemon peel.

 

Pignolata di Miele

(from pigne, "pinecones") is a dessert which consists of a pile of small crunchy fritters drenched in sweet honey and dusted with sprinkles that Sicilians like to eat, especially during Christmas holidays. Taste one and you'll come back for more.

 

Brioche con Gelato

Sicilian-style gelato is the creamiest, tastiest, and freshest gelato you will ever have. Whether it's coffee or pistachio flavored, you just won't find any better than this. Plus, in Sicily, you get to eat it inside of a sandwich! That's right, it's called a brioche and it's a sweet milk roll you can fill with all the ice cream flavors you want.

 

Frutta Martorana

Typical Sicilian marzipan sweets. Fruit martorana is made with the very Sicilian Real Pasta made with almonds and sugar. One of the most famous Sicilian products, the martorana fruits are good and beautiful!

 

Cassatelle di Ricotta

Cassatelle are soft crescents of dough filled with sweet sheep milk, ricotta, and chocolate chips. Sprinkle them with icing sugar and eat them while they’re still hot, when the chocolate melts into the creamy ricotta.

 

Cioccolato di Modica

In Modica you can find its unique chocolate: The Chocolate of Modica! It originates from the Spanish domination of Sicily. The Spaniards worked it as the Aztecs used to do in ancient Mexico. It is authentic and for this reason it deserves the PGI name (Protected Geographical Indication); It is crumbly, and it has a grainy texture because both the cocoa mass and the sugar are machined at low temperature.

 

Iris Fritta

Iris is a typical food of the Palermo and Sicilian gastronomy. Iris is a preparation made of fried sweet leavened dough. The iris is a round-shaped donuts without a hole filled with ricotta cream, sugar, melted chocolate and pieces of chocolate. It should be consumed hot just fried. A certain spread also has a variant of baked iris.

 

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