Zuccata is the Sicilian candied pumpkin, traditionally prepared with the trumpet-shaped virmiciddara variety. The elaborate process of preparation starts with pieces of pumpkin that are pressed and left to dry. The meat is then separated, cooked, usually flavored with lemon juice and various spices, and finally coated with generous amounts of sugar.
Arguably Sicily’s most famous dessert, this traditional cake consists of liqueur-drenched genoise sponge cake layered with sweetened ricotta and fruit preserves,... Read more
Cassatelle or casateddi are deep-fried Italian pastries that consist of a sugary filling enclosed within two thin layers of dough, which is enriched with white ... Read more
Minni di Virgini, also known as "Virgin's Breasts," are traditional dome-shaped sweets made from shortcrust pastry and filled with a rich mixture of milk cream, candied ... Read more