Cassata

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.