Pasta Reale from Erice

Pasta Reale from Erice


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

Production area

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


Area of ​​production: Municipality of Erice and neighboring municipalities.

Brief description of the product: Almond paste with which various typical sweets are made, from the famous "Frutti di Martorana" (so called by the convent of Palermo whose nuns were the first producers) to the Easter Lamb, filled with cedar jam, inherited from the Jewish religious tradition.

Description of the processing and maturing methods: With almonds pounded together with sugar (with or without a little honey), mixing with egg whites and flavoring with vanilla, the dough for royal pasta is prepared. If the fusion of almonds and sugar is done over a medium flame, until the sugar is completely dissolved, then the mixture takes the name of Marzipan, from which the Martorana fruit will be produced.

Production period: All year round, with greater concentration in the period preceding November 2, when on the occasion of the commemoration of the dead, there is the tradition of giving baskets containing various sweets, mainly represented by the Martorana fruit.

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: This almond paste, so called because it was elaborated in the most prestigious kitchens of the royal palaces of the Kingdom of Sicily, originated in the kitchens


of the convents where it was part of the pastry-making activity of the monks and nuns of the monasteries, present in large numbers on the Erice peak.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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