Cover image: Pupi cu l’ovu – ph. lacucinadiziapeppa
The well nown Sicilian bakery art, during special occasions, gives of its best and, at Easter, coinciding with Springtime, every banquet table or bar window, becomes a triumph of sweet delicacies!
Most of Easter cakes in Sicily come from the ancient tradition of making desserts and biscuits in monasteries and convents, as result of centuries of competence and imagination of the good nuns. Traditions that have been handed down for centuries and are still alive today.
The typical Easter sweet in Favara, in the area of Agrigento, is the Easter Lamb. It is a marzipan and pistachios paste dessert, covered with the so-called “velata” (a sugar glaze), richly decorated with small bells, silver sugar pearls, ribbons and small, red flags.