Pasticceria Da Antonietta, or Antonietta’s confectionary, in Via Fontanelli, is a sweet-smelling corner of Southern Italy where the sweet charms of Napels and Palermo have been welded for twenty years. That’s where confectioner Antonietta’s parents came from many years ago to look for work. Antonietta grew up surrounded by traditional southern delicacies enriched with ingredients proven over generations that could not miss on Fiduccis’ table at any family lunch or dinner. She studied the intricate alchemy of icings, creams, and fragile dough, she baked, fried, candied, and filled, until rumor of her exceptional art spread all over Milan.
flavors of Sicily. This colorful dessert proves that convents were not just a place of asceticism and spiritual contemplation and that they also witnessed completely unspiritual epicurean pleasure. The Palermo cassata is made of a light sponge biscuit that nuns soaked in chaste-fruit juice, which Antonietta replaced with a totally unchaste liqueur that she invented herself. Slices of the sponge biscuit are then pasted together by layers of ricotta and vanilla or chocolate cream. This base is then poured over with a marzipan icing and on top of that, pink and green sugar icings create colorful stripes on the white marzipan. Finally, the cake is decorated with deep-red Sicilian cherries and juicy citruses. What is there left to say? Maybe only Antonietta’s loving words dedicated to cassata: “Just as well the nuns of Palermo didn’t keep this sweet secret to themselves.”
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