SICILIAN SWEETS More than just desserts They form part of the cultural heritage of this magical island, so when in Sicily don’t only seek out its magical beaches or the home village of Vitto Corleone, but rather give in to the sweet magic and indulge in sinful pleasures L ocated at the heart of the Mediterranean, on the beau- tiful Italian coast, Sicily doesn’t only have a wealth of nature and a rich history, but is also famous for its irresistible sweet delicacies.
Most Sicilian sweets date back to the period of Arab rule over the island and are rich in the spices and aromas that came with their arrival. They were also great masters in making sorbet. Scur- sunera is an ice cream that you can still find in Trapani, which has an Arabic name. It wasn’t until 1686 that Sicilian Francesco Procopio dei Coltelli, found- er of Paris’s oldest café, created the per- fect combination of what we know to- day as ice cream. The production of sweets was wide- spread in Sicilian convents until the 19 th century and many of the modern sweets that we enjoy today can be at- tributed to this history. The nuns came from some of Sicily’s most important aristocratic families and the art of pas- try making allowed them to indulge in their fantasies, imagination and crea- tivity. It was the only form of freedom and expression that was allowed within the cloistered walls of the convent. An outlet for tenderness and sensuality.
One of the most famous Sicilian sweets is cannoli – Just about everything about this delicacy is known because it con- quered the world long ago – a crispy pastry tube filled with creamy ricot- ta cheese and sweet citrus or chocolate paste. These small but mighty bites sym- bolise the richness and variety of Sicil- ian cuisine, combining sweetness with a perfect balance of textures and flavours. Another gem of Sicilian gastronomy is the Cassata Siciliana - a rich and succu- lent sponge cake soaked in liqueur and filled with creamy ricotta cheese, fruit and sugar syrup, then topped with a rich layer of marzipan. This dessert is a real masterpiece of the sweet craft, with its complex layers and multiple colours that reflect Sicily’s charming spirit. An iconic symbol of Sicilian pastries that was once prepared only for Easter celebrations. It is believed that the most famous cassata were made at Palermo’s Valverde Mon- astery. Representing an unavoidable part of Si- cilian cuisine are marzipan figurines - hand-shaped sweet creations that re- semble everything from fruits and vegetables to flowers and animals. These artistic delicacies aren’t just delicious, but are also a real visual pleasure, often used as gifts or decorations for various celebrations. And, of course, tartufo! These sweets come from the town of Pizzo in the Cal- abria region. It is claimed that they were first made in 1952. The Tartufo di Piz- zo is also popularly referred to as “bom- ba” due to the cake being filled with two types of ice cream, one of which con- tains dark chocolate. You can also find various types of fruit syrup and fro- zen fruits at the centre of these balls of sweetness, including cherries, raspber- ries and strawberries. The exterior of the cake is coated in chocolate or cocoa, while hazelnuts or cinnamon are some- times added. Alongside all of the aforementioned, we also mustn’t forget sweet arancini - rice pudding balls filled with vanilla cream and topped with chocolate and a sugary syrup. These sweet bites are the perfect combination of rich flavour and soft tex- ture, making them a favourite dessert for any occasion.
Ovi slatkiši su poznati po bogatim ukusima – po rikota siru, bademima i kandiranom voć u These sweets are renowned for their rich flavours - for ricotta cheese, almonds and candied fruits
Sweets » Slatkiši | 103
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