Cassata
(Cassata Siciliana)
Arguably Sicily’s most famous dessert, this traditional cake consists of liqueur-drenched genoise sponge cake layered with sweetened ricotta and fruit preserves, decorated with a marzipan shell and colorful candied fruits. It is believed that cassata originated as a simple sugar, egg, and ricotta cheesecake while its name is thought to have been derived from the Arabic word qas’ah, which refers to the bowl used to make the cake.
This is traditionally a winter and spring specialty, and it is most often served around Easter. It’s usually chilled for 3 hours before serving. By the 14th century, cassata had become a dessert of the aristocracy, and even today, few people outside of the culinary world are brave enough to prepare this elaborate delicacy at home.
Other varieties of cassata exist today—cassata Catanese is quite popular in the Catania region of Italy, while cassatella di Sant’Agata is traditionally consumed during the feast of Saint Agatha, characterized by its small size, green marzipan, and a single cherry on top.
Pairing tips
Zibibbo
Zibibbo is the local Sicilian name for Muscat of Alexandria grapes. This grape belongs to a large family of Moscato grapes, which are famous for their perfumed ... Read more
Recipe variations
Cassata Siciliana
READY IN 6h 40minAdapted from VisitSicily.info, the official tourism website of Sicily, this recipe gives instructions on how to make an authentic Sicilian cassata. Take into account that you should start some preparations ahead of time, like letting the pan di Spagna go stale and draining the ricotta.
Cassata Siciliana with Chocolate and Rum
READY IN 4hThis elaborate cassata recipe shows how to make the classic Sicilian cassata from scratch, including the preparation of sponge cake, marzipan, filling, as well as royal icing. The ricotta should be drained and sieved the night before the preparation day, and the following day, it is sweetened and mixed with chocolate chips. The sides of the cake have 14 alternating trapezoids of green marzipan and sponge cake. The whole cake is covered in royal icing, topped with candied fruit, and garnished with royal icing ornaments and silver cachous.
Cassata al Forno
READY IN 2d 3hThis recipe gives instructions on how to prepare cassata al forno or oven-baked cassata, a precursor to today's cassata Siciliana. The ricotta cream should be made two days ahead of time, while the baked cassata should rest overnight and then be served the following day. If stored in a cool and dry place, cassata al forno can keep up to a week.
Cassata Authentic recipe
Adapted from VisitSicily.info, the official tourism website of Sicily, this recipe gives instructions on how to make an authentic Sicilian cassata. Take into account that you should start some preparations ahead of time, like letting the pan di Spagna go stale and draining the ricotta.
WHERE TO EAT The best Cassata in the world (according to food experts)
