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A heart of ricotta - La Cassata Siciliana

Therecassata Sicilian it's a cake traditional basedricotta cheese, sponge cake, royal pasta and candied fruit, and is among the most famous, together with cannoli, sweets of the island.
The history of the origin of the cassata leads to the Arab domination inSicily (11th century). The Arabs had imported various products, includingpistachio,citrus fruits isalmond.
According to tradition, one night a shepherd decided to mix sheep's milk ricotta with sugar, and called this dessert quas'at (basin), from the name of the bowl in which the dough was contained.sto.

The colorful variant now known to the general public is the result of an evolution that continued in the Norman era with the invention, at the Martorana convent in Palermo, of the royal pasta (or martorana pasta), based on almond flour.
Initially the cassata was a product of the great confectionery tradition of the Sicilian nuns and was reserved for the Easter period.
“Tintu is cu nun mancia a cassata at Easter morning (Miserable who doesn't eat cassata on Easter morning), says an ancient saying of the island.la.
And, in fact, whether it's Easter or Christmas, from Trapani to Syracuse, how to say no to this extraordinary triumph of sweetness 
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