Cassatelle di Castellammare del Golfo are traditional Sicilian pastries with deep roots in the culinary history of western Sicily, particularly in the province of Trapani. These half-moon-shaped treats are filled with a delicate mixture of sweet ricotta, sugar, and chocolate chips, then fried to perfection and coated with a sugar and cinnamon mixture or dusted with powder sugar..
Origins and History
The history of cassatelle (also called cassatelle di ricotta) dates back centuries, originating in Castellammare del Golfo, a coastal town with a strong Arab-Norman heritage. The dessert likely evolved from Sicily’s deep connection to ricotta-based pastries, a tradition introduced by the Arabs during their rule from the 9th to 11th centuries. Arab culinary influence brought key ingredients such as sugar, citrus, and cinnamon, which later became integral to Sicilian pastry-making.
Historically, cassatelle were prepared for special occasions, particularly during Carnevale and Easter, symbolizing indulgence before Lent. However, their popularity has made them a year-round delicacy in Sicily.
Connection to Sicilian Tradition
Cassatelle share similarities with other Sicilian pastries like cannoli, as both feature a sweet ricotta filling. However, unlike cannoli, which are crunchy and typically served cold, cassatelle are warm, crispy on the outside, and soft inside, thanks to their delicate pastry dough enriched with wine.
The dessert remains a beloved part of Sicilian cuisine, especially in the Trapani region. Castellammare del Golfo, a picturesque fishing town, is known for preserving this culinary tradition, where local pastry shops and bakeries still make cassatelle using time-honored recipes.
Cassatelle di Castellammare del Golfo are more than just a dessert—they represent Sicilian history, tradition, and the island’s rich culinary heritage. Whether enjoyed during a festival, as a post-meal treat, or with a cup of espresso, these sweet pastries continue to be a cherished part of Sicilian culture.
Want to bring the flavors of Carnevale into your home? Try our authentic recipe for Cassatelle di Carnevale and experience the joy of this Sicilian tradition.
This recipe comes straight from my mom’s kitchen, just like she’s made it for years, filling our home with the aroma of frying cassatelle and the warmth of tradition.
Recipe
Ingredients
For the Dough:
• 500g (4 cups) all-purpose flour
• 50g (1/4 cup) sugar
• 50g (1/4 cup) butter
• 1 pinch of salt
• 120ml (1/2 cup) white wine (Marsala or dry white wine)
• 60ml (1/4 cup) water (as needed)
For the Filling:
• 500g (2 cups) ricotta (preferably sheep’s milk, well-drained)
• 100g (1/2 cup) sugar
• 80g (1/2 cup) chocolate chips
• 1 tsp cinnamon (optional)
• Zest of 1 lemon or orange (optional)
For Frying & Garnish:
• Sunflower or vegetable oil (for frying)
• sugar and powder cinnamon (for dusting)
Step 1: Prepare the Dough
1. In a large bowl, mix the flour and salt.
2. Add the butter and rub it into the flour until it forms a sandy texture.
3. Add the sugar and mix.
4. Gradually pour in the wine while mixing, then add just enough water to form a smooth, elastic dough.
5. Knead for about 5 minutes, then wrap in plastic and let it rest for 30-60 minutes.
Step 2: Prepare the Ricotta Filling
1. In a bowl, mix the ricotta and sugar until smooth.
2. Stir in the chocolate chips and lemon zest (if using).
3. Cover and refrigerate until needed.
Step 3: Assemble the Cassatelle
1. Roll out the dough very thin (about 2mm thick). Use a pasta machine if available.
2. Cut out circles 10-12 cm (4-5 inches) in diameter using a cutter or glass.
3. Place 1 tablespoon of ricotta filling in the center of each circle.
4. Fold into a half-moon shape, pressing the edges tightly with your fingers or a fork to seal.
Step 4
: Fry the Cassatelle
1. Heat the oil in a deep pan to about 170-180°C (340-360°F).
2. Fry the cassatelle in batches until golden brown, about 1-2 minutes per side.
3. Drain on paper towels.
Step 5: Finish & Serve
• roll them into the sugar and cinnamon while still warm.
• Serve immediately for the best taste!
Tips for Perfect Cassatelle:
• Draining the ricotta: If your ricotta is watery, let it drain in a fine sieve for a few hours before using.
• Frying temperature: Keep the oil temperature stable to avoid greasy cassatelle.
• Storage: Best eaten fresh, but you can reheat them in the oven at low heat for a few minutes.
Cassatelle pair beautifully with a cup of espresso or a glass of Sicilian dessert wine like Passito di Pantelleria. Serve them on an elegant table set with Zagara Home’s fine Italian linens, bringing the charm of Sicily into your home.
For a full Carnevale experience, the sweet dessert can be enjoyed alongside other festive treats like chiacchiere(crispy fried pastries) and sfinci.(recipe to fo0llow
Cassatelle are more than just a Carnevale treat; they represent the richness of Sicilian culinary heritage. Whether you’re indulging in tradition or discovering these delights for the first time, their crisp exterior and creamy ricotta filling make them an irresistible addition to your festivities.
