MAIN INGREDIENTS
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 wine or Marsala. Often considered to be the sweet version of ravioli pasta, cassatelle originated in the Sicilian province of Trapani, where they are still traditionally prepared with a lemon-flavored filling that combines ricotta cheese and chocolate drops.
Apart from the traditional version, different varieties of this classic treat are widespread across Sicily. The most popular ones include cassatelle Agira, prepared with a cocoa-and-almond filling, and different varieties are made with pumpkin, figs, or chickpeas.
MOST ICONIC Cassatelle
View moreAlso referred to as Sicilian doughnuts, the deep-fried sfinci were traditionally made on March 19th for the Feast of Saint Joseph, hence the name. Today, sfinci are available all year round, and they are also a popular Christmas treat.
Though the authentic recipe calls for the use of strutto (rendered lard), St Joseph doughnuts have an amazingly light texture. They are typically served topped with a mixture of ricotta and candied fruit; garnished with candied orange peel or pistachio slivers, then dusted with icing sugar.
Pignolata is a traditional Sicilian sweet from the city of Messina, usually prepared during Christmas time. This festive treat consists of tiny balls of lemon-flavored pastry dough, fried or baked in the oven, then covered in dark chocolate and lemon glaze on both halves of the pastry.
The name pignolata comes from the word pigna, meaning pine, because these rounded sweets are usually served in a pile and arranged in a pinecone shape.
Crispelle is an Italian fried dough that is typically prepared in the southern parts of Italy. It consists of bread or pizza dough, and it can be plain or enhanced with other ingredients to make it savory or sweet. This specialty may come in various shapes - long strips, rings, or balls of dough - all of them deep-fried in hot oil until nicely colored.
Typical ingredients in the filling include sheep ricotta, anchovies, salted cod, sardines, broccoli, and potatoes for the savory versions, while the sweet versions are often plain with just powdered sugar, filled with raisins, or topped with honey.
A version of crispelle known as crispelle di riso are orange-and-cinnamon-flavored rice fritters that are usually soaked in sweet honey sauce.
Pignoccata is a popular Sicilian sweet that is traditionally prepared during Carnival and Christmas time. It consists of bite-sized fried pieces of pastry dough generously soaked in hot, lightly caramelized honey. The sticky, sweet balls are then arranged in a pile and sprinkled with colorful sugar confetti and chopped pine nuts or almonds.
Crunchy on the outside and soft on the inside, these gooey treats are best enjoyed while still warm.
Baci di Pantelleria are crispy, flower-shaped fritters filled with a mixture of crema pasticcera, ricotta, and drops of chocolate. The fritters are traditionally prepared on the Italian island of Pantelleria. Special iron molds are used for frying, and after cooling, a dollop of luscious filling is placed on one fritter, and it is then topped with another fritter.
The concoction is generously dusted with powdered sugar. The delicious, visually spectacular baci di Pantelleria taste even better when paired with another renowned local product - the sweet Ben Ryé wine.
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