Rome
2.5 - 3 hours
Rome: Pasta & Tiramisu Class with Fine Wine by the Vatican
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
from€35Check dates
History
A widespread but unproven opinion traces cassata to Arab rule in Sicily; the word is first documented in the 14th century. The oldest form is a pastry shell filled with sweetened ricotta and baked, the cassata al forno still made around Palermo. Marzipan, said to be an invention of the nuns of the Martorana convent, later replaced the shell, and the Spanish brought chocolate. The glaze and candied fruit decoration was introduced in 1873 by the Palermo pastry chef Salvatore Gulì, according to Italian Wikipedia.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Naples
3 hours
Naples Official Pizza Making Class & Tiramisu with wood oven
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
from€29Check dates
Florence
Day trip · 12 hours
From Florence: Siena, San Gimignano, Pisa & Lunch at Winery
Discover the Chianti vineyards and medieval architecture of Siena, San Gimignano, and Pisa on a full-day tour. Depart from Florence and explore...
from€135Check dates
Common allergens: Gluten, Dairy, Eggs, Nuts
Make it at home
Ingredients
- 1 round pan di Spagna sponge, 24cm diameter, 5cm tall
- 500g sheep's-milk ricotta, drained 24 hours
- 200g icing sugar
- 100g dark chocolate, finely chopped
- 150g pistachio flour
- 300g marzipan
- Green food colouring (or natural pistachio paste)
- 200g candied fruit (orange, citron, cherry)
- 200g icing sugar for glaze
- Marsala wine for soaking
Method
- Beat the drained ricotta with icing sugar until smooth. Fold in chopped chocolate.
- Slice the sponge horizontally into three layers. Brush each with Marsala.
- Roll the marzipan with green colouring into a strip 5cm tall and long enough to circle the inside of a 24cm cake tin. Press it against the tin sides.
- Layer sponge, ricotta cream, sponge, ricotta cream, sponge into the marzipan-lined tin. Cover and refrigerate 12 hours.
- Unmould onto a serving plate. Whisk icing sugar with a little water to a flowing glaze; pour over the top to coat.
- Decorate with candied fruit pieces in a traditional pattern. Refrigerate 2 hours before serving.
Tip from the editors. Sheep's-milk ricotta is structurally different from cow; if you can only find cow ricotta, drain it overnight in a cheesecloth-lined sieve to lose extra liquid.
Where to eat cassata siciliana
Cassata Siciliana in Palermo
Pasticceria Costa ★ 4.1
Pasticceria Costa, at Via Gabriele D'Annunzio 15, sells Cassata Siciliana Barocca, buccellato and frutta martorana, with another shop at Via Maqueda 174.
Worth the queueCassata Siciliana Barocca
TipHome delivery in Palermo is free for orders over €40, and standard shipping is free over €100.
Antico Caffe Spinnato ★ 4.2
Antico Caffe Spinnato on Via Principe di Belmonte in Palermo is a meeting place to spend time in company, in a relaxing and convivial atmosphere.
OrderCannoli, cassate or almond sweets from the Sicilian pasticceria.
TipA second Spinnato shop on Piazza Castelnuovo serves its specialities from breakfast to aperitif.
Buatta Cucina Popolana ★ 4.8
Buatta Cucina Popolana cooks authentic home recipes in Palermo and Turin, on ancient recipes and traditional methods, at Via Vittorio Emanuele 176.
TipThe restaurant also takes events: an informal buffet or a dinner served at the table, with customised menus of Sicilian tradition.
More cities are in research. Want cassata siciliana covered somewhere specific? Tell us where you want to eat.