The cassata are made in our laboratory carefully following the ancient Catania recipe.
An elegant gift box is always included in the order which is shipped with synthetic ice to maintain temperature and fragrance.
- Duration: about 5 days
- Storage: fridge
- Main ingredients: sheep ricotta, candied fruit
- Weight: about 1.2 kg (about 7 servings)
There Sicilian cassata (from Arabic quas'at, "basin" or from the Latin caseum, "cheese") is a traditional cake made with sweetened ricotta (traditionally from sheep), sponge cake, royal paste and candied fruit. It is a typical Sicilian production, as such it has been officially recognized and included in the list of traditional Italian agri-food products (P.A.T.) of the Ministry of Agricultural, Food and Forestry Policies (Mipaaf), on the proposal of Sicilian region.
According to a widespread but unproven opinion, the history of the origin of the cassata leads to Arab domination in Sicily (9th-11th century). In fact, the Arabs had introduced sugar cane, lemon, cedar, bitter orange, mandarin to Sicily, increased the cultivation of almonds, already introduced in Sicily by the Phoenicians and subsequently spread throughout Magna Graecia and in the Mediterranean by the Greeks. Together with the sheep's milk ricotta, which had been produced in Sicily since prehistoric times, all the basic ingredients of the cassata were thus brought together, which at first was nothing more than a shortcrust pastry wrap filled with sweetened ricotta and then baked. Read on wikipedia
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