{"id":63995,"date":"2022-06-09T16:22:18","date_gmt":"2022-06-09T14:22:18","guid":{"rendered":"https:\/\/www.visitsicily.info\/sapore\/dulces-de-pascua-para-degustar-en-sicilia\/"},"modified":"2025-05-07T10:01:00","modified_gmt":"2025-05-07T08:01:00","slug":"dulces-de-pascua-para-degustar-en-sicilia","status":"publish","type":"sapore","link":"https:\/\/www.visitsicily.info\/es\/sapore\/dulces-de-pascua-para-degustar-en-sicilia\/","title":{"rendered":"Dulces de Pascua para degustar en Sicilia"},"content":{"rendered":"

En Favara<\/strong>, en la provincia de Agrigento<\/a>, el dulce t\u00edpico tradicional es el Agnello Pasquale<\/strong> (codero de Pascua). Es un dulce de \u00abpasta reale\u00bb (pasta de almendra) relleno de pistacho natural picado, cubierto con la llamada \u00abvelata\u00bb (fondant) y preciosamente decorado con campanillas, perlas plateadas, cintas y banderas rojas.<\/p>\n

El postre se remonta a los primeros a\u00f1os del siglo XX, cuando las monjas del Colegio de Mar\u00eda<\/strong> del barrio \u00abBatia\u00bb de Favara lo prepararon para recordar a Jes\u00fas como Cordero de Dios. Puedes ver c\u00f3mo se prepara el postre, y probarlo obviamente, en el castillo Chiaramonte<\/strong> durante la Sagra dell\u2019Agnello Pasquale (Fiesta del Cordero de Pascua)<\/strong> que tiene lugar cada a\u00f1o durante las festividades.<\/p>\n

Los Picureddi<\/em>, f\u00e1ciles de encontrar en toda la regi\u00f3n, son un dulce de \u00abpasta reale\u00bb con forma de oveja tumbada de lado sobre un prado verde lleno de chispas de colores.<\/p>\n

En Erice<\/a>, en la provincia de Trapani<\/a>, en el convento de San Carlo<\/strong>, todav\u00eda hoy se siguen elaborando los Ericini<\/strong>, realizados con \u00abpasta reale\u00bb finamente decorada y rellenos con mermelada de cedro.<\/p>\n

Si vas en Pascua a Agira<\/strong>, en la provincia de Enna, podr\u00e1s encontrar las Cassatelle di Agira<\/strong>, que no tienen nada que ver con las famosas cassate de ricota<\/a>. Se trata de unos pasteles elegantes y exquisitos hechos con una l\u00e1mina de masa delgada rellena de cacao y almendras tostadas.<\/p>\n

Otro dulce t\u00edpico de Pascua conocido en toda Sicilia, y especialmente en la provincia de M\u00f3dica<\/a>, es la Cassatella de ricota o tuma<\/strong>: una hogaza rellena de ricota, trozos de chocolate y fruta confitada. En lugar de ricota, puedes encontrarlas rellenas de tuma, un queso sin sal muy fresco, mezclado con az\u00facar. Estas delicias se decoran con az\u00facar en polvo de vainilla o con chocolate en polvo.<\/p>\n

Las biscotti quaresimali<\/strong> (galletas de Cuaresma), tradicionales en la pasteler\u00eda siciliana, surgen como un plato ofrecido por voto en la Cuaresma. Su consumo, de hecho, era un remedio perfecto para la costumbre cat\u00f3lica de ayunar en los d\u00edas anteriores a la Santa Pascua. Las quaresimali se preparan en toda Sicilia, desde Enna<\/a> a Siracusa<\/a>, desde Catania<\/a> a Palermo<\/a>, pero la caracter\u00edstica com\u00fan es el uso de almendra.<\/p>\n

Tambi\u00e9n podemos encontrar lo que nosotros llamamos Pupu ccu l ‘ovu<\/em>, que quiere decir \u00abmu\u00f1eco con huevo\u00bb, pero tienen nombres diferentes dependiendo de la localidad de procedencia: \u00abcampanaru<\/em>\u00bb o \u00abcannatuni<\/em>\u00bb en Trapani<\/a>, \u00abpupu cc\u00f9 l\u2019ovu<\/em>\u00bb en Palermo<\/a>, \u00abcannileri<\/em>\u00bb en la zona de Enna<\/a>, \u00abpanaredda<\/em>\u00bb en Agrigento<\/a> y Siracusa<\/a>, \u00abcuddura cull\u2019ovu<\/em>\u00bb, \u00abaceddu cull\u2019ovu<\/em>\u00bb o \u00abciciliu<\/em>\u00bb en Catania<\/a> y \u00abpalummedda<\/em>\u00bb en la parte suroeste de la isla.<\/p>\n

Es una elaboraci\u00f3n t\u00edpica de Pascua presentada en varias formas (cestas, palomas, caballitos, corazones…) que antiguamente, como ahora con los huevos de Pascua modernos, se regalaban entre enamorados, familiares y amigos el d\u00eda de la Resurrecci\u00f3n.<\/p>\n

La tradici\u00f3n dicta que los pupu<\/em> se preparen en casa: se adorna la masa de galleta con un huevo duro con c\u00e1scara y se decora por encima con virutas o perlas de az\u00facar de colores. Antes, los huevos duros que insertaban como decoraci\u00f3n deb\u00edan ser de n\u00famero impar, y a ser posible veintiuno, para conmemorar el d\u00eda en que comienza la primavera.<\/p>\n

Por \u00faltimo, la reina de todos los dulces sicilianos que no pueden faltar en Pascua es la famosa Cassata siciliana<\/a>, tanto es as\u00ed, que hay un antiguo proverbio dedicado a ella: \u00abtintu cu\u2019 un mancia a cassata la matina di Pasqua<\/em>\u00bb, que significa \u00abpobre del que no se coma una cassata la ma\u00f1ana de Pascua\u00bb.<\/p>\n

Adem\u00e1s de los dulces tradicionales sicilianos, puedes encontrar los grandes cl\u00e1sicos de estas fiestas: los huevos de chocolate, s\u00edmbolo de vida y renovaci\u00f3n, y las palomas artesanales rellenas de almendras de \u00c1vola<\/a>, pistacho de Bronte<\/a> o chocolate de M\u00f3dica<\/a>.<\/p>\n

\u00a1Descubre los ritos que no te puedes perder en la Semana Santa de Sicilia<\/a>!<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":111928,"template":"","categories":[2013,1996,2021,2006],"luogo":[3129,2944,2964,2967,3020,3307,3139,2948,2961,2952,2982],"stagione":[2067],"class_list":["post-63995","sapore","type-sapore","status-publish","has-post-thumbnail","hentry","category-spiritualita-es","category-sapori-da-non-perdere-es","category-territorio-es","category-tradizioni-vive-es","luogo-agira-es","luogo-agrigento-es","luogo-catania-es","luogo-enna-es","luogo-erice-es","luogo-favara-es","luogo-modica-es","luogo-palermo-es","luogo-ragusa-es","luogo-siracusa-es","luogo-trapani-es","stagione-primavera-es"],"acf":{"paragrafo_1":"

La reconocida reposter\u00eda siciliana da lo mejor de s\u00ed en las ocasiones especiales. En Pascua<\/strong>, la fiesta que coincide con la primavera<\/strong>, las mesas y los escaparates de los bares se llenan de dulces exquisiteces.<\/p>\n

La mayor parte de los dulces de Pascua de Sicilia<\/strong> provienen de la antigua tradici\u00f3n de elaborar dulces y galletas en los monasterios y conventos, fruto de la habilidad y la imaginaci\u00f3n de las monjas. Tradiciones que se transmiten de generaci\u00f3n en generaci\u00f3n y que a\u00fan hoy siguen vivas.<\/p>\n","titolo_paragrafo_1":"Detalles","sottotitolo":"","localizzazione":"

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