There's a reason cannoli are Sicily's most famous dessert...they're my favorite. I love the contrast between the crispy shell and the creamy filling. My Apulian family never made dessert, but always had a box of delightful Italian pastries from their favorite bakery. I always grabbed a cannoli first.
Thank you for this link. I was debating just how graphic to get with regard to poor Lucia. I saw a reference to an incident from 1981 in which various parts of her were stolen (and eventually recovered).
OMG!!!! She loves Sicily like I do!!!! When my friends ask me about my favorite place in Italy, I have to tell them not Italy, but Sicily!!!! I love what she wrote and am sure to buy her book...
Having spent so many summers in Le Marche growing up, I fell in love with jam made from viciole. I’ve always enjoyed tart or sour things. My nonna would make crostata di viciole at least once while I visited. So delicious - I was in heaven. ☺️
Cuccidati…my mothers fig cookie recipe…an evolution of her families over the years…so good and special as they appear but once a year as a key part of the Christmas celebration 🥰
This interview beautifully captures the layered complexity of Sicilian sweets - much like the cassata itself. As someone whose Sephardic roots trace back to Morocco, I found myself nodding along to Victoria's observations about how tenaciously food traditions persist across centuries and continents. Her description of Sicily's ability to draw you into 'the game' is spot-on; between Catania's maze-like streets and Siracusa's baroque splendor, resistance is futile. The historical context she provides for each ingredient reads like a delicious detective story - though I suspect the Romans were less interested in perfecting cannoli than feeding their empire.
Thank you, Domenica, for this wonderfully curated conversation that maps the historic spice routes through Sicily's pastry shops.
I love cannol, and many Italian cookies. But my favorite Italian sweet is sfogliatella, which are probably Neapolitan. I love the flavor of citron with the ricotta, and the crispy-chewy pastry shell. And the shape! Clamshells, so beautiful. I have had them in NY, and occasionally find them in other Italian-American communities.
Cannoli are always a good choice but I do love sfinci di San Giuseppe - whipped cream or pastry cream? The flavors of Sicily offer so many wonderful choices for sweets. Thank you, Domenica, for this terrific interview with Victoria.
Cannoli are my favorite! During COVID I was fortunate to learn how to make cannoli attending a Zoom class on making cannoli, with Domenica our instructor!
Thanks to Domenica’s encouragement I made my ricotta for the filling, which was perfect. I have enjoyed making both ricotta and cannoli many times, fondly remembering a wonderful afternoon with a fabulous instructor!
There's a reason cannoli are Sicily's most famous dessert...they're my favorite. I love the contrast between the crispy shell and the creamy filling. My Apulian family never made dessert, but always had a box of delightful Italian pastries from their favorite bakery. I always grabbed a cannoli first.
Cannoli are SPECIAL, I agree
Even thought she is Sicilian, most of poor Saint Lucy is here in Venice https://www.santuariodilucia.it/en/project/sanctuary/
Thank you for this link. I was debating just how graphic to get with regard to poor Lucia. I saw a reference to an incident from 1981 in which various parts of her were stolen (and eventually recovered).
OMG!!!! She loves Sicily like I do!!!! When my friends ask me about my favorite place in Italy, I have to tell them not Italy, but Sicily!!!! I love what she wrote and am sure to buy her book...
Grazie Mille, Lucrezia
You will love this book, Lucrezia!
Having spent so many summers in Le Marche growing up, I fell in love with jam made from viciole. I’ve always enjoyed tart or sour things. My nonna would make crostata di viciole at least once while I visited. So delicious - I was in heaven. ☺️
oh that is one of my absolute favorites!
Cuccidati…my mothers fig cookie recipe…an evolution of her families over the years…so good and special as they appear but once a year as a key part of the Christmas celebration 🥰
The once-a-year part makes them extra special ✨
I hope I get this book for Christmas. Lovely interview x
Thank you, Irina. It's a fantastic book. I hope Santa comes through for you ;-)
This interview beautifully captures the layered complexity of Sicilian sweets - much like the cassata itself. As someone whose Sephardic roots trace back to Morocco, I found myself nodding along to Victoria's observations about how tenaciously food traditions persist across centuries and continents. Her description of Sicily's ability to draw you into 'the game' is spot-on; between Catania's maze-like streets and Siracusa's baroque splendor, resistance is futile. The historical context she provides for each ingredient reads like a delicious detective story - though I suspect the Romans were less interested in perfecting cannoli than feeding their empire.
Thank you, Domenica, for this wonderfully curated conversation that maps the historic spice routes through Sicily's pastry shops.
Thank you, Jack. Victoria’s book is filled with such insights and observations. It’s truly a standout. And gorgeous!
Lemon almond ricotta cake is my absolute favorite Sicilian dessert!
I’d love to know more about this cake. Sounds right up my alley!
My husband loves biscotti especially gingerbread and I love cannoli. All are so good and yummy!
Ginger biscotti are perfect for the holidays 👍
I love cannol, and many Italian cookies. But my favorite Italian sweet is sfogliatella, which are probably Neapolitan. I love the flavor of citron with the ricotta, and the crispy-chewy pastry shell. And the shape! Clamshells, so beautiful. I have had them in NY, and occasionally find them in other Italian-American communities.
Sfogliatelle are divine (when made well)
What a fun read. The cookies will be fun to make as well.
In Sicily the pasteries are beautiful. We were lucky to attend a
festival in Noto. I loved every dish of gelato that I had from every
place we passed! Definitely the best dessert!
Yes! Sicilian gelato is incredible.
Cannoli are always a good choice but I do love sfinci di San Giuseppe - whipped cream or pastry cream? The flavors of Sicily offer so many wonderful choices for sweets. Thank you, Domenica, for this terrific interview with Victoria.
Oh those might be my favorite. Fried choux pastry is heaven!
Cannoli are my favorite! During COVID I was fortunate to learn how to make cannoli attending a Zoom class on making cannoli, with Domenica our instructor!
Thanks to Domenica’s encouragement I made my ricotta for the filling, which was perfect. I have enjoyed making both ricotta and cannoli many times, fondly remembering a wonderful afternoon with a fabulous instructor!
the class was so fun! i’ve yet to revisit but also enjoyed
Thank you 😊
Thank you for your kind words, Irene. That was a challenging class! Hoping to reprise it eventually!
Cassata is my all time favorite Sicilian sweet ~
A good one!
Love this! Linking to this wonderful piece on Friday for the Swedish celebrations of St Lucia! 🕯️ (the illustration is perfection!)
Thank you, Jolene. I think Daniela’s illustration needs to be a future print…
I think my favorite are the jamaretti (sp?) we made last year. Fig paste filling was the best.
Glad you liked those!