Source: Atlas Obscura
Sicily’s most elegant dolce is cassata Siciliana. The Baroque-style treat begins with a liqueur-soaked sponge cake, then layers on sweetened ricotta, white glaze, and colorful candied fruit. Often, the round confection is lined with pistachio-tinted marzipan.
The sweet is traditionally served at Easter, to celebrate the breaking of the Lenten fast. In fact, Sicilians have a proverb: Tintu è cu nun mancia a cassata a matina ri Pasqua, which translates to “Sad is the one who does not eat cassata on Easter morning.”
Nuns began the tradition of making cassata for Easter. Sometimes the tempting treat proved too much, even for the devout….
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