Cassata, a product of Sicilian pastries, and more specifically in Palermo, deserves pride of place among the sweets of the region;cassata created to celebrate the Passover after the Lentensacrifice, consumption has become common throughout the year .Its décor is baroque, and sumptuous and its derivation is actually ofArab origin, whose name derives from the Arabic word"Quas'at"which means the large bowl and round, and the richness ofits ingredients reflects the nature of the kitchen Saracen, who loves to harmonize contrast ing flavors, such as sponge cake filled withricotta cheese mixed with sugar, vanilla, chocolate chips andcandied fruit and liqueur (preferably liqueur, rum or maraschino).Deceptively simple to make, prepare the enclosure to Sicilianinstead requires a lot of skills', particularly in creating the elaboratedecorations of which he is very well endowed.
By STEFANO
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