Cassatelle di Sant’Agata

Cassatelle di Sant’Agata. The ricotta cheese is one of the key ingredients of Sicilian cuisine, the glue that holds together more than any other traditions of East and West. In the classic Sicilian cassata, this happens not only metaphorically since the dessert is widespread throughout the territory, but also in a practical sense: the sponge cake base, lined with royal pasta and decorated with candied fruit is literally glued together by ricotta, that makes its way to the surface from the inside out.

Among the numerous versions of this dessert with pastel tones and baroque decorations, there is the mignon that is prepared in Catania in honor of its patron saint. The Cassatelle di Sant’Agata also known as “minnuzze ri Sant’Àjita” in the local dialect is supposed to represent the severed breasts of the saint, amputated during her martyrdom. On the occasion of the feast dedicated to her – several dates during the year that follow specific rituals – these delicious sweets made with sponge cake, ricotta, and chocolate, covered with dark icing are prepared. The candied cherry as a saucy nipple is a must.