Catanese iris

A casket of soft, breaded brioche dough hiding a refined heart of cream... we're talking about Iris 😋

Originally they were bread rolls, hollowed out, filled and breaded, invented by a pastry chef from Palermo, Antonio Lo Verso, who in 1901, for the premiere of Pietro Mascagni's opera Iris, gave this name to one of his creations. It was a huge success: a roll with its crust removed, filled with ricotta cream, breaded and fried.

Over the years the recipe for fried iris has evolved along with people's tastes, and the casing has changed too, from a bread roll to soft brioche; in Catania, by tradition, it is made with a filling of custard, either plain or chocolate.

The result? A truly indulgent typical Sicilian breakfast 😋

The iris we have been baking in Mascalucia since 1983 can be enjoyed anywhere thanks to our online shop.

They are delivered in vacuum packs of 4 and are fried at home (we recommend sunflower oil): perfect for a family breakfast!