The Sicilian pastry&where to find it

Some words about Sicilian pastry

The Sicilian pastry has a central role in the cuisine of the island. Each sweet is dedicated to a festivity, is symbol of a celebration or a season of the year. The Sicilian sweets have a strong character, resulting from syncretism between the different populations that have alternated in the domain of this land.
The first cakes come from agriculture and farming: milk, honey, wheat were blended to celebrate Mother Earth and then the Greek gods. The Greeks also introduced the almond, very important in the Sicilian pastry. It was in the Roman period that probably “the cassata” originated , symbol of the rebirth of spring,  hat with Catholicism will become the Easter cake par excellence. With the Byzantines and later with the two centuries of Arab domination, new flavors and essences were introduced offering the spicy and interesting flavours, typical of the Sicilian pastry  . The Spanish influence was fundamental with its baroquisms and the introduction of new ingredients such as chocolate. Important also the nobility given by the French Monsù.
The Sicilian pastry was refinished within the monasteries by the cloistered nuns, devoted to the salvation of the soul, but also to the exaltation of the pleasures of the palate. The nuns created and sold their desserts for every religious holiday. including the “Martorana fruit”  that takes its name from a  monastery. Between the late 800’s  and early 900’s the “secular” craft of the pastry chef begins. It is in 900’s that a pastry chef of Palermo gives the name “Iris” to a monastery sweet  in honor of the opening of  Mascagni’s grand opera.
The history of the Sicilian pastry is also binded to the origin of ice cream, from the first sorbets created from snow of  Etna, to the famous granita, pride of Sicilian ice cream.
To mention all the Sicilian sweets we need a very long list:  simple, complex, pompous, monumental, harmonious, no half measures, represent the complex character, fatalistic, with strong contrasts and intense passions, typical of Sicily. While in the past these cakes were bought only on holidays or Sundays they now represent a real daily temptation for those who have the  pleasure of admiring the  famous Sicilian bakeries.
written by our Evelin Costa

Syracuse and province

Caffè al Ciclope – Piazza Vittorio Emanuele, 3, Pacchino
Gelateria da Carletto – via R.Elena, 10, Marzamemi,
via F.Turati, 135, Pacchino

M. Geraci 1870 – via Canonico Pulci 10/14, Caltanissetta


Pasticceria Camarda  dal 1952 – via del Fante 100/B

Antica dolceria Bonajuto dal 1880 ( I highly recommend) – Umberto I,159, Modica
Pasticceria Chantily ( I highly recommend)- Umberto I, 76, Modica
Casalindolci – Vitt. Emanuele 2/a, Modica

Di Stefano – via Murano, 25, Raffadali

Castelbuono (Palermo)

Fiasconaro bakery – trademark – fantastic people, service and I’m sure that you will love in their product like me!                                                P.zza Margherita. 10
90013 Castelbuono (PA)                                                        


Pasticceria Capello ( FANTASTIC BAR)- via Colonna Rotta,68,Palermo
Pasticceria Alba – Piazza don Bosco, 7 ,Palermo
Pasticceria Palazzolo – via Nazionale, 123, Cinisi

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>