The Cassata recipe is thousands of years old, see how this Sicilian delectable delicacy has evolved over the centuries
- 3,000 B.C the native Siculi people made it blending Ricotta cheese and honey
- 900 A.D. the Arabs arrived with sugar and candied oranges which they substituted for the honey
- 1500 the Spaniards added the sponge cake to the outside to form a mold and added their famous chocolate in chips to the ricotta
- 1790 the French added the sugar almond coating and decorated the cake with glace’ fruit,
and there you have Sicily’s most popular dessert – Cassata or as an individual serve, a Cassatina.