While other regions in Italy are famous for their pasta and pizza, Sicily really takes the cake when it comes to sweets - so pack your stretchy pants and get ready for this mouthwatering list of the most delectable desserts you need to eat in Sicily!
Would you expect anything less from the birthplace of cannoli? From deep-fried pastries with rich ricotta cream to the Sicilian version of an ice cream sandwich, Sicily offers a smorgasbord of sweet treats that will have you running to book your next holiday to Italy’s Mediterranean island paradise.
1. Cannoli
Originating over 1,000 years ago, this quintessential Sicilian treat is as iconic as it is delicious. With crunchy fried dough on the outside and sweet ricotta filling on the inside, you can eat them “plain”, with the ends dipped in chocolate, sprinkled with pistachios, or decorated with candied fruit. For the biggest and best cannoli in Sicily, wind your way through the hills near Palermo to the small town of Piana degli Albanesi, where they come in three sizes: big, bigger, and ginormous! Whatever size or variation you decide to try, remember this rule of cannoli-eating etiquette - don’t eat your cannoli with a fork!
2. Minni di Sant’Agata
Also commonly called Cassatina Siciliana, this miniature cake is made with a layer of sponge cake soaked in liqueur and topped with sweet ricotta cream. It is then covered with a layer of marzipan, followed by white icing, and a candied cherry is placed on top. The tiny Cassatina is next-level delicious and is my absolute favorite thing to eat in all of Sicily! It is so sweet, it will either send you into a sugar-induced state of euphoria or diabetic shock. It’s not for the faint of heart, but I’m here for it! Read this to learn about the meaning behind the cake and the saint it’s dedicated to.
3. Cassata
Cassata is made by alternating layers of light, fluffy cake and sweet ricotta cream, then topping it with powdered sugar, marzipan or icing, and of course, candied fruit. Cassata is considered one of Sicily’s most traditional desserts, many of which are made with ricotta cream. The origin of ricotta dates back to the Arab-Sicilian era during the 9th and 10th centuries, and I’m personally thankful for its existence! I’ve tried cassata all over Sicily and have never had a bad one, so if you see it, get it. Pro tip: don’t make the mistake of calling it “cassata cake”, it’s just cassata. For more on Arabic influences in Sicily, check this out.
4. Raviola con Ricotta
Not to be confused with “ravioli”, which is pasta, Raviola con Ricotta is a pastry similar to a turnover or a calzone, made from sweet dough and filled with a ricotta cream that has just a hint of lemon and cinnamon. The pastry is then either deep fried or baked, and usually sprinkled with sugar. I can personally confirm that both ways are equally delicious! Also called Raviola alla Ricotta Catanese, they are commonly found on the eastern side of Sicily, near Catania. Consider yourself lucky if you happen to come across this treat at a cafe, coffee bar or gas station for breakfast, and don’t miss an opportunity to try them out!
5. Crispelle
Crispelle are heavenly balls of deep-fried dough, typically filled with warm ricotta cream and served piping hot. They come in savory varieties too, so be careful. You don’t want to bite into one expecting ricotta, only to end up with a mouthful of anchovies! How can you tell the difference? Ricotta-filled crispelle are usually round and drizzled with honey or sprinkled with sugar, while the anchovy variety are typically long and thin. Crispelle are best when freshly prepared by a street vendor or a shop called a Crispelleria, and are a particular specialty made during Carnevale celebrations in the city of Acireale. Find out how and where to celebrate Carnevale in Sicily here!
6. Cornetto
Although an Italian cornetto looks similar to a croissant, it tastes a little different than the famous French pastry. Cornetti (plural) are still light and flaky, but taste a bit more light and airy, maybe because they need extra space inside for the delicious filling! You can have your cornetto vuoto (empty), but why not eat it the way Sicilians do? Many people in Sicily love to eat their cornetto ripieno (stuffed) with fillings such as cioccolato (chocolate), crema (custard), marmellata (fruit jam), crema di pistacchio (sweet pistachio cream), Nutella (chocolate and hazelnut cream), or my favorite, miele (honey). A cornetto is the perfect way to start your day, alongside an espresso, cappuccino or whatever Italian coffee drink you choose!
7. Paste di Mandorla
Paste di Mandorla are chewy little bite-sized cookies made with almond paste, soft on the inside with a perfectly crispy edge. You can find these tasty treats at almost any pasticceria (a bakery that makes pastries and sweets), coffee bar, or outdoor market. My absolute favorite paste di mandorla are sold at the daily market in Ortigia, in the historic center of Siracusa. The vendors there have such a fun banter with each other and will do their best to lure you over to their stall, where they’ll let you taste samples to your heart’s content. Besides the traditional “plain” almond flavor, there is also lemon, orange, pistachio, chocolate, coffee, strawberry, and SO many more.
8. Pistachios
Some of the best pistachios in the world are grown in Sicily, on the slopes of Mt. Etna near the small town of Bronte. Here, there is a centuries-old history of the culinary use of pistachios, which are used in an astonishing variety of both savory and sweet dishes. Some of my favorite pistachio desserts are gelato, granita, and almond cookies. But let’s not forget the velvety-sweet pistachio cream, nicknamed the Green Gold of Sicily, which is found in a variety of pastries, cookies, cakes, and tarts, including the traditional panettone cake made during the Easter season!
9. Anything made with lemons
Sicilian lemons come in a variety of shapes and sizes, from small and round to big and bumpy. They are known for their high juice content and intensely flavored zest, both of which are used to create desserts and pastries, as well as for flavoring gelato, granita, and of course, limoncello! Some of the most delicious lemon desserts you should try in Sicily are: Torta al Limone (lemon tart), Crema di Limone (lemon cream), Delizia al Limone (lemon delight), and an extra-special version of lemon granita called Granita al Limone, in which the granita is served in a frozen lemon shell. For everything you ever wanted to know about Sicilian lemons, check this out!
10. Granita
Speaking of granita, this is absolutely a case of saving the best for last. Sicilian granita is a semi-frozen treat, usually dairy-free and flavored with natural syrups or juices. It may look like gelato, but it is not the same! If you’re planning a trip to Sicily, granita is an absolute MUST-TRY. Do not be misled though - this is not a slushy, and don’t you dare buy granita from anyone who has it churning around inside a machine. You’ll find the best granita at a “bar” or gelateria, where they scoop it out like ice cream.
I know we’re at the end of the list, but stay with me here because this may be one of the most important decisions you’ll ever make. How do you eat granita?
It seems like a simple question, but it's surprisingly complicated. I suggest you try it at least once Sicilian style, inside of a brioche roll, making it a kind of ice cream sandwich on steroids. You can also pull the little "hat" off the top of the brioche and scoop granita into the hole that's left. Alternatively, you can eat your granita in a dish, with or without a brioche on the side. In this case, you’ll have to choose how to combine the two: do you dip pieces of brioche into the granita, put spoonfuls of granita onto chunks of brioche, or alternate between bites? It’s an age-old question that causes much debate among locals. One thing is clear, however. It is allowed (and highly encouraged) to eat granita for breakfast, and as often as possible any other time of the day!
Hopefully this list has gotten your sweet tooth tingling and you’re googling flights to Sicily as we speak! Now the only question is, which Sicilian dessert will you eat first?
If you enjoyed reading this drop me a comment, and check out some of the other articles on my European Destinations page or the list of my Sicilian adventures below!
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