Cassatella of chickpeas, Cassatedda of ciciri
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Cassatella of chickpeas, Cassatedda of ciciri

 

Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Municipality of Partinico (PA).

Brief description of the product: Half moon-shaped cake, obtained from a mixture of

 

rimacino, filled with soft chickpea puree, dark chocolate flakes, wildflower honey, cucuzzata, cinnamon powder, sprinkled on the outside with granulated sugar and ground cinnamon.

Description of the processing, conservation and maturing methods: For the pasta: work the flour with the lard, incorporating wildflower honey, white wine, granulated sugar and water and leave to rest for at least three hours; then roll out the dough and cut it into circles on which to place a spoonful of filling prepared with a mixture of chickpea puree, dark chocolate flakes, wildflower honey, cucuzzata and ground cinnamon.

The circle is then folded back to obtain the shape of a laced half moon.

Fry in extra virgin olive oil, just golden, remove from the oil, drain on kitchen paper and sprinkle with granulated sugar and ground cinnamon.

They can be enjoyed warm or at room temperature.

Specific materials and equipment used for preparation and conditioning: No specific equipment, the processing is done manually.

Description of the processing, storage and maturing rooms: Pastry or bakery workshops or suitable domestic environments.

Storage in the fridge for a maximum of two - three days.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Cassatedda is a typical dessert of a limited area of ​​Palermo and Trapani linked to the feast of San Giuseppe and the carnival, often with a filling of ricotta or cream.

It is not possible to establish the time and in which part of Sicily the first cassatedda di ciciri was made, but certainly its origin is linked to the feast of San Giuseppe, which always occurs in the period of Lent, so the chickpea cream was the more compatible with the strict religious prescriptions on fasting. In Partinico the tradition of cassatedda di ciciri, which has almost completely disappeared in other parts of Sicily, survives centuries later; the processing and production methods have been handed down orally from mother to daughter at least since the end of the 800th century, as evidenced by the elderly women who still produce the dessert today.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Photo: web

Information contributions: Web, Region of Sicily

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