Family Recipe: The Cassata

The history of this dessert can be traced back to Arab influences. In Palermo of the 11th century, the Arabs introduced many products from their tradition: pistachios, almonds, citrus fruits...

But let's start with the legend that would explain its origin. This story tells of a shepherd who one night decided to mix sheep's ricotta and sugar in a bowl. It is said that this dessert reached the emir of Palermo, who was conquered by it and ordered his cooks to recreate the dessert, which was modified by the cooks, wrapping the ricotta in a pastry shell. Later, marzipan was added, which dates back to the Norman period. In fact, it is said to have been made for the first time in a convent in Palermo.

The process continues until the 18th century, when sponge cake is imported from Genoa and replaces the pastry. The version of the cassata most similar to the one we know today is attributable to the end of the 19th century. From that moment on, the idea became to season the Sicilian cassata by including candied fruits and pumpkin jam.

Today there is no longer just one type of cassata, its current appearance is the result of numerous changes over the centuries. The ricotta undergoes variations. No longer just from goat or sheep but also cow. Chocolate chips are added to it and new decorations to the cassata.