Cassata al Forno is a traditional Sicilian baked dessert and a simpler variation of the iconic cassata siciliana. Unlike the more elaborate version with marzipan and candied fruits, cassata al forno is baked and has a rustic charm, particularly popular in Palermo and other parts of Sicily.

It features a buttery shortcrust pastry (pasta frolla) shell filled with a mixture of sweetened ricotta cheese, chocolate chips, and sometimes candied citrus peel. The dough is rolled out to line a baking dish, and the ricotta mixture is placed inside, covered with another layer of pastry or latticework, and baked until golden.

The result is a dessert with a crisp exterior and a creamy, tangy-sweet filling, blending the richness of chocolate and the freshness of ricotta. Typically served at room temperature or slightly chilled, it is often dusted with powdered sugar and enjoyed during holidays, family gatherings, and special occasions.

Predating the more ornate cassata siciliana, cassata al forno reflects Sicily’s rich culinary heritage, influenced by Arab, Norman, and Italian traditions. Its simplicity highlights the quality of its ingredients, making it a beloved example of Sicilian pastry artistry.