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Irresistible temptations
Magazine: March 2008
Poor is the man who has not eaten a Sicilian cassata on Easter morning: the ancient saying bears witness to the fact that the famous dessert was typically an Easter cake. Originally, it was a type of zuccotto of fresh cacio cheese, later substituted by ricotta. This work of art is a scenographic feast, with its glossy colours and rich decorations. Its layers of sweetness are notorious. Some say that it is too sweet, like some Arabic or Middle Eastern desserts. In fact, it derives from the Arab traditions of the island but when it is perfectly made it has a sublime harmony of flavours and a priceless fragrance. Contributing to its success are the golden sponges soaked in liqueur, green coloured almond paste, the ricotta filling with chocolate pieces, the pistachio paste that sculptures the edges, vanilla, cinnamon and pistachios, a delicate cover of sugary icing and the candid fruits that decorate the superb, rounded shape. Where does the name come from? Maybe from the Latin caseus: cheese but it seems more likely that cassata came from the Arab g’asat, a deep, rounded bowl.
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