The Sicilian cassata is a traditional cake made with sweetened ricotta , sponge cake, royal paste and candied fruit.
The history of the origin of the cassata leads to Arab domination in Sicily (9th-11th century). In fact, the Arabs had introduced sugar cane, lemon, cedar, bitter orange, mandarin to Sicily, and increased the cultivation of almonds, already introduced in Sicily by the Phoenicians and subsequently spread throughout Magna Graecia and the Mediterranean by the Greeks.
Initially the cassata was a product of the great confectionery tradition of the Sicilian nuns and was reserved for the Easter period. The characteristic decoration of the Sicilian cassata with the pumpkin was introduced in 1873 (on the occasion of an event that was held in Vienna) by the Palermo pastry chef cav. Salvatore Gulì, who had a laboratory in Palermo.
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