The roots of the typical Sicilian pastry

Many myths, legends, tales revolve around the origins of the best fresh desserts in Sicily. The Sicilian pastry has maintained over the centuries the aromas and flavours brought to our island by the various dominations. The cannolo, the undisputed king of Sicilian pastry, would have been born in Caltanissetta (in Arabic “castle of women”), during the Arab domination. Here many women lived in harems and prepared this dish for their men, mainly on the occasion of the carnival. Even the Cassata, originally from Palermo, has a strong Saracen contamination because it was made for the first time by an Arab farmer with fresh cheese and sugar cane.