Travel around Italy with these Sicilian desserts Cassata, Granita, Cannoli, and more

When you think of Italy, you think of delicious, decadent and mouthwatering food along with a rich and colorful historical and cultural legacy. In this article, we're going to travel through the Sicilian region of the country to explore three exquisite sweet treats that you can savour in the comfort of your home. Given the Islamic reign in the country’s past there are hints of middle eastern in most of these desserts.

The Sicilian region falls in the southern part of Italy, often described as being located right at the "toe" of the country's "boot." What makes this part of Italy unique is the confluence of Greek, Roman, Arab, Spanish, and other cultures that have left an indelible mark on Sicilian cuisine, culture, and architecture.

Fresh, seasonal ingredients are intrinsic to the food here, after all it’s an island in the Mediterranean Sea—you'll find that seasonal vegetables, olive oil, and seafood are used in abundance. When it comes to sweet treats like cannoli, cassata, and granita, you'll notice the influence of Arab and Spanish cultures, as these dishes incorporate citrus fruits, almonds, and ricotta cheese into their recipes.

Cassata:

We've all had packaged cassata, but the original thing is unlike what you'd find in the freezer section of your local supermarket. Cassata consists of sponge cake layers, ricotta cheese, candied fruits, and chocolate chips or nuts. Each layer is soaked in a sweet syrup or some type of liqueur. The dish is believed to be of Arab origin, and borrows its name from the Arabic word “quas’at” that translates to “bowl.” In one bite of cassata, you get a whole lot of delicious goodness that’s sweet, creamy, fruity, and refreshing.

Granita con Brioche:

This dish consists of two items– granita which is made with icy water, sugar, and fruit and brioche that’s sweet, eggy bread. Granita con Brioche is a popular breakfast item that you’ll find on a lot of Sicilian restaurant menus, so do stop by to try it. The brioche is usually fresh and warm, and is meant to be dipped into the icy granita, providing you a medley of complementary flavors and textures. There are a whole lot of popular flavours for granita that pair well with brioche, but almond, pistachio, and coffee are by far the most common. 

Cuccidati:

These are soft and chewy cookies stuffed with figs that usually make an appearance around Christmas-time. They’re dipped in frosting and adorned with holiday-themed decorations like colorful sprinkles.Though dried figs are common, apricot or orange jam, walnuts, dates, honey, and warm spices are also used for fillings.

Amaretti:

Amaretti is popular all over Italy, and has many regional differences but the core ingredients—sweet and bitter almonds, apricot kernels, eggs, and sugar—remain the same. The Sicilian rendition egg has a crispy exterior and chewy interior owing to its use of egg whites, sugar, and bitter and sweet almonds. Fun fact: Italy is among the largest contributors to the world’s almond yield, with Sicily standing out as the primary region for the nut's production.

Cannoli:

This dessert or snack, however you want to view it, is one of the most well-liked Italian exports along with pasta, wine, and gelato. It’s believed to have originated sometime in the 19th century when Sicily was under Arab rule. Cannoli consists of a crispy, deep-fried pastry shell that’s filled with sweet, whipped riccota. The open ends from both sides are then garnished with chopped nuts and sometimes even chocolate.