Cassata

Despite the apparent simplicity of the recipe, there are numerous local variations in the preparation of this dish in Sicily. They stand out from the typical recipe: there is the Palermitanian version, the Messinian (less sweet) ^[2] , Catanian, Trapani and Syracuse (characterized by the presence of layers in the cake and the absence of ice crust ) ^{[3] [4]} . Appearance can be glazed with icy peel and orange peel, candied with colored beads and in the addition of various candied fruits. Always in accordance with local options there may be additional ingredients such as pistachios, pine nuts, chocolate, cinnamon.

The history of the origin of Kassat originates from Arab domination in Sicily (IX-XI centuries) ^[5] . Arabs brought sugar cane, lemon, cedar, bitter orange, and tangerine to Sicily, increased the production of almonds, which appeared on Sicily thanks to the Phoenicians ^[6] , which subsequently spread throughout ancient Greece and the Mediterranean coast ^[7] . Together with ricotta, which has been produced in Sicily since prehistoric times, all the main ingredients of cassata, which were not originally on the surface of puff pastry stuffed with cottage cheese and sugar, were also collected.

Initially, cassata was a traditional dish among nuns in Sicily, and it was cooked during the Easter season. An official document from the first synod of bishops in Sicily in Mazara del Vallo in 1575 states that the cassata is "an indispensable dish during the holidays" ^[8] . Pumpkin since 1873 has been a characteristic Sicilian decoration of the cassata, this innovation was introduced on the occasion of the exhibition, which was held in Vienna, by a pastry chef from Palermo Salvatore Giuli, who had his own kitchen in the very center of Palermo ^[5] .

Sicilian cassata consists of a round biscuit soaked in fruit juice or liquor , as well as layers of ricotta , candied fruit , and chocolate or vanilla filler. The cassata top is covered with marzipans , pink and green pastel candies, as well as other decorations. On top of the cassette is covered with candied fruits, as well as slices of citrus, characteristic of Sicily. A hemisphere-shaped cassata, covered with white glaze with one candied cherry in the center, is called St. Agatha Cassata and is produced during the St. Agatha festival.

Unlike the traditional round, sometimes the cassette is prepared with a rectangular base. In the manufacture of cassettes, ricotta layers can be replaced with ice cream.

Very rarely, a cassette is made like a pie, covered on all sides with ricotta and baked in the oven.

• Sicilian cuisine

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