cassata

Cassata is a traditional Italian dessert most closely associated with Sicily. The best-known form, cassata siciliana, is a layered cake that combines sponge cake, ricotta cream, and candied fruit, finished with an outer shell of marzipan or sugar paste. The dish has medieval roots in Sicily and reflects Arab and Norman culinary influences that shaped Sicilian pastry.

The classic Sicilian version uses layers of pan di Spagna (sponge cake) moistened with a liqueur such as Marsala and alternates with a filling of ricotta cheese sweetened with sugar, vanilla, and sometimes chocolate chips or citrus zest. Candied citron, orange peel, and other fruits are folded into the ricotta or arranged between layers. The entire assembly is then enrobed in a layer of almond paste (marzipan) or a white sugar paste (pasta reale) and decorated with more candied fruit or decorative lines of icing.

Variations exist across Italy, with regional interpretations that may vary in the outer covering or level of decoration. Some versions use different fillings or omit the marzipan shell, resulting in a simpler cake while preserving the core ricotta and fruit combination.

Serving and storage: Cassata is typically served in slices as a celebratory dessert, especially during Christmas and Easter, though it is available year-round in pastry shops. It is usually kept refrigerated and eaten within a few days of assembly.