Easter in Sicily is more than a religious celebration; it’s a mix of faith, spring and history. It is a time when the sacred rituals and the everyday come together. It reminds people of the past, celebrates the present, and looks forward to the future with hope.
Religion, especially Catholicism, is at the heart of life in Sicily, and this is most visible during Holy Week and the Easter Celebrations. From Palm Sunday to Easter Sunday, towns and cities across the island are filled with devotion and tradition.
On Good Friday, processions move slowly through the old streets. During the week churches are filled with music, the smell of incense, and quiet prayers; these rituals passed down through generations.
Easter Sunday marks the resurrection of Christ and brings a sense of festivity after the solemn days leading up to it. But Easter also connects with something older and more natural: the arrival of spring. As winter fades, nature comes back to life—trees bud, flowers bloom, and the days grow longer. It’s a time of new beginnings and hope.
Some Easter traditions in Sicily have roots that go back even further than Christianity. In Enna, for example, a priest blesses the fields, praying for good crops and weather. This ceremony likely comes from ancient agricultural customs.
One of the most striking events is the procession of fifteen local confraternities, each with its own unique clothing and customs. This tradition dates back to the 15th to 17th centuries and shows the influence of Spanish rule on Sicilian religious life. I was in Enna during easter time a while back.
With any festivity in Sicily, food plays an essential role—and Easter is no exception.
Alongside the religious rituals and springtime renewal, special dishes take centre stage.
One of the most iconic Easter desserts is the elaborate Sicilian cassata
While there are several versions of cassata – including a frozen ricotta and sponge cake version known as cassata gelata, and a baked pastry version filled with sweetened ricotta, known as cassata in forno, the most famous is the traditional highly decorated cassata.
Cassata al forno
This eye-catching, baroque-style cake is usually topped with colourful glacé fruits and candied citrus peel. It’s a dessert that isn’t typically made at home but is crafted by skilled pasticceri (pastry makers) in Sicily’s many historic pastry shops (pasticcerie). Some that have been in operation for generations.
In this is the case with most Italians, they leave the pastry making to the experts.
The classic Sicilian cassata is made of three main parts. First, there’s a soft sponge cake, often moistened with a splash of liqueur and used to line the mould. Inside is a rich, sweetened ricotta filling, made with sheep’s milk (sweeter than cow’s milk) and mixed with small pieces of candied citrus and dark chocolate. Finally, the entire cake is covered with a layer of green marzipan or a smooth glaze of sugar icing, then decorated with intricate patterns and colourful candied fruits.
But cassata is more than just a dessert – it’s a layered representation of Sicily’s complex cultural and historical past and its origins are believed to reflect the many cultures that have shaped the island. The name cassata may come from the Arabic qas’ah, meaning “bowl,” referring to the traditional mould used to shape the cake. The Arabs introduced sugar to Sicily, along with candied fruits, which are key ingredients in the cake. The sponge cake, called Pan di Spagna in Italian, likely came from the Spanish, while the elaborate icing and presentation were influenced by the Monsù – French-trained chefs who worked in aristocratic Sicilian households in the 18th and 19th centuries.
Some of these chefs were French, while others came from Piedmont, a region in northern Italy that was under French control during that time. These Monsù added a touch of French elegance and flair to traditional Sicilian cooking, turning simple ingredients into refined and artistic dishes. Cassata, with its rich mix of flavours, textures, and cultural layers, is a perfect example.
While the traditional cassata is a showstopper, not everyone has the time, or the team of expert pasticceri to make such an elaborate creation.
I have made many cassate (plural) at home, the last one was probably approximately three years ago.
Tastes change, people’s diets do as well and I now have a more enjoyable method of utilising the same delectable flavours in a simpler manner. By employing the classic ingredients, I have crafted various versions of a deconstructed cassata-inspired dessert, such as the deconstructed cassata below where I added strawberries. I have made a few of these and they have always been a success.
the next time, I intend to serve the deconstructed cassata in a large wine glass. This presentation will be both easy to prepare and visually appealing. Furthermore, my previous deconstructed cassata retains the essence of the original, while eliminating the complexities associated with traditional preparation.
Deconstructed Cassata in a Glass
Ingredients (4 – 6 people)
* 500 g fresh ricotta, combined with a splash of thick cream (adjust the quantity to achieve a creamy consistency)
* 100 g caster sugar (or honey or Monk Fruit, as a sugar substitute)
* A few drops of vanilla concentrate
* Orange and citron (cedro) peel, soaked in Cointreau for at least a couple of hours. I use this French Liqueur because it is very orange flavoured.
* Small pieces of exceptionally dark chocolate
* Savoiardi (sponge fingers or Pan di Spagna/sponge cake) for use as a base or topping. Please refer to the “To Serve” section below for an estimate of the required quantities.
Marzipan leaves
* 100 g blanched almond meal
* 100 g icing sugar
* 1 egg white
* 1/4 teaspoon vanilla extract
* 1 drop of green food dye
Method:
Combine the marzipan ingredients in a bowl and knead until smooth. If the mixture is excessively wet, add more almond meal or sugar. I frequently a greater ratio to sugar. Roll the marzipan thinly between two sheets of baking paper and cut into leaf shapes. These marzipan leaves serve as a delightful garnish and a playful tribute to the traditional decoration.
To Serve:
Experiment with the composition of the dessert. Here are a couple of suggestions:
* Place 1-2 Savoiardi (sponge fingers) or some sponge cake on the bottom of the glass and lightly brush it with the reserved Cointreau.
* Spread the creamy ricotta mixture over the sponge layer.
* Top the ricotta layer with another layer of sponge or savoiardi moistened with the reserved Cointreau. Top with some Marzipan leaves.
Alternatively, you can create a layered dessert by alternating between the ricotta mixture and the sponge layer, with each layer lightly brushed with Cointreau.
I prefer this one:
*Spoon generous layers of the ricotta mixture into large wine glasses.
*Garnish with marzipan leaves and 1-2 dry Savoiardi biscuits (not soaked in Cointreau) nestled into the glass, allowing you to scoop up the ricotta with the biscuits. Top with Marzipan leaves. Drink Cointreau on the side.
These are versions of reimagined cassata – less formal, enjoyable and may be more sympathetic of people’s tastes and diet, but still embodying Sicilian character. Ideal for when you desire to serve something visually appealing and steeped in tradition, without dedicating hours to the kitchen.
CASSATA DECONSTRUCTED; a postmodernist take on Sicilian Cassata
CASSATA ( Post no. 2) Calls for a celebration!!!
EASTER SICILIAN SPECIALTIES …. Cuddura cù ova, Pecorelle Pasquali
SCACCE and PIZZA and SICILIAN EASTER
EASTER IN SICILY – A SICILIAN FEAST IN RAGUSA – Recipes and Giuggiulena
