A casket of soft breaded brioche dough that holds a refined heart ofcream
... we are talking aboutIris
Originally bread rosettes, empty inside, stuffed and breaded invented by a Palermo pastry chef Antonio Lo Verso who in 1901, on the occasion of the first opera, Iris di Pietro Mascagni, gave this name to one of his cakes that was very successful, prepared with a private crust sandwich, stuffed with ricotta cream, breaded and fried.
Over the years, the recipe for fried iris has evolved along with people's tastes and the wrapping has also been changed, from a rosette to a soft brioche, and toCatania traditionally, it is instead prepared with a filling of both white and al custardcocoa.
The result A truly delicious typical Sicilian breakfast
The irises that we have been baking in Mascalucia since 1983 can be enjoyed anywhere thanks to the online shop.
They are delivered in vacuum packs of 4, and are fried at home (we recommend in sunflower oil), perfect for a family breakfast!