Cassatella is a typical sweet of the Sicilian tradition, more particularly of the Trapani area, which is made of a soft and thin flour dough cut in the shape of a half moon and filled with an exquisite ricotta cream with chocolate drops.

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The origins of this dessert are not known (it could have been born around the 1700s), but it is very likely to be native from the area of Calatafimi, a small town near the well-known Castellammare del Golfo and the even more known Scopello, two localities surrounded by a spectacular sea and famous for its beautiful sea stacks.

The Cassatella was traditionally prepared during the Easter period, but today it is possible to find it at any time of the year; indeed it is especially in summer that the ovens of Castellammare and Scopello dabble in its preparation, when these little towns are filled with tourists who stop in the city before diving into the Sicilian blue or travellers who make a stop before moving to a different province.

In fact, Castellammare del Golfo is a town in the province of Trapani but very close to the metropolitan area of Palermo, so it is an ideal crossing point for those who have to move: a start to the journey with a BANG for those leaving Palermo and goes to San Vito Lo Capo or a happy ending for travellers who, after having filled their eyes with Trapani’s sunsets, decide to end their holidays in the amazing capital of Sicily.

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For me, for example, the stop to buy a cassatella when I pass by Castellammare is absolutely mandatory at any time of day and at any time of the year.

It is a ritual that makes the day more beautiful, that sweetens your heart and warms you, especially when it is freshly fried and the chocolate dips melt going to be mixed with the ricotta and soil that white cream that is sinless.

It is a ritual to be shared because, for those who are not local, woe betide not bringing a tray home. Even if the best is to eat them hot, but cassatelle are always welcome and perhaps it would be fair to say "required". Better not to say that you passed by to someone, except when you have a tray to donate in your hand.

Cassatella is one of those gifts that our tradition has given us and that must be kept and handed down because it is an incredible one in its simplicity.

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And you might say: but what can be so special about a dessert with ricotta?

Apart from the fact that it is delicious and that every bite is a divine revelation, I personally associate it with happy moments, with airy summer days when you get in the car to reach spectacular seaside places. When you know that a wonderful day awaits you, a blue sea and a sun that will make your skin burn and your hair lighten despite several layers of protection, when you start singing on the radio and arguing with other friends over who has to put the music on, but in the end you all agree and you are happy, with eyes full of a joy that also shines through the darkened sunglasses lenses, from the t-shirts with light cloth, from the denim shorts.

When I eat a cassatella, I certainly know it will be such a day and every bite smacks of gratitude and happiness.

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A half moon that shines every day in summer.

16.04.2022