Typical Sicilian sweets, the classic sweets of the land of Sicily

The Sicilian sweets are undoubtedly among the best in the world, as confirmed by the many appreciations by consumers who consider typical Sicilian sweets among the most coveted both from the point of view of taste, unique and inimitable, both from the purely creative one.

Behind every Sicilian dessert lies a tradition, an art handed down from father to son, from grandmother to granddaughter. In this post we will list some of the most popular Sicilian sweets in the world.

SICILIAN CANNOLI

Among the confectionery specialties of Sicily, cannoli is undoubtedly one of the best known and appreciated all over the world. Imitated in every corner of the planet, it finds its natural forge only in Sicily where, created not only by expert hands but with Sicilian ingredients, starting with ricotta, cannoli skins, and ending with Bronte pistachio grains, enjoy the best cannoli with a unique and inimitable taste.

SICILIAN CASSATA

Considered by many to be the queen of pastry, Sicilian cassata, as well as cannolo, is one of the best known and most appreciated Sicilian sweets in the world. With a very elegant and sumptuous appearance, with an intense flavor, it is a specialty for true sweet lovers. The decorations and the bright colors of the cassata make it particularly popular from an aesthetic point of view, so much so that it is considered the cake of the most important occasions such as Easter and Christmas.

LA MARTORANA FRUIT

The fruit of Martorana (marturana fruit in Sicilian) is a typical Sicilian dessert (whose origin was in Palermo), also widespread in Calabria. It is a world famous dessert because its preparation and packaging provides, in shape and appearance at the end of the preparation process, the perfect imitation or reproduction of fruit and sometimes vegetables or fish. Internally it is similar to marzipan but noticeably sweeter and tastier. The basis of his recipe is exclusively almond flour and honey.

SICILIAN TARALLI

Typical dessert of southern Italy in which it finds different ways of preparation. Sicilian tarallo is prepared with lemon glaze.

THE SCATTATA OF ALIA

Traditional dessert typical of Alia, a town in the province of Palermo, made with Sicilian almonds.

BONES OF DEAD

Typical Sicilian dessert prepared especially in the period of November on the occasion of the holidays dedicated to the deceased loved ones.

SICILIAN AMARETTI

Typical Sicilian biscuit made with almond paste, made with sugar, egg white, sweet almonds and bitter almonds and armelline .. Appreciated all over the world for its unique and inimitable taste.

SICILIAN BISCUITS "TETU '"

Typical sweet of the Sicilian tradition, tetù and teio are biscuits a little crunchy on the outside and soft and porous on the inside whose name in Sicilian dialect can be adapted into Italian "one to you and one to me" , because one leads to another, just like cherries. Typically, tetus are coated with sugar and cocoa icing, while teas are coated with plain sugar icing.

I BUCCELLATI

Buccellati are typical Sicilian biscuits filled with a dough made with Sicilian almonds or figs. Particularly prepared during the Christmas period they can be enjoyed with a coating of icing and sprinkles or cinnamon and icing sugar.