{"id":64384,"date":"2022-06-09T16:58:38","date_gmt":"2022-06-09T14:58:38","guid":{"rendered":"https:\/\/www.visitsicily.info\/sapore\/les-patisseries-de-paques-a-deguster-en-sicile\/"},"modified":"2025-05-07T10:00:45","modified_gmt":"2025-05-07T08:00:45","slug":"les-patisseries-de-paques-a-deguster-en-sicile","status":"publish","type":"sapore","link":"https:\/\/www.visitsicily.info\/fr\/sapore\/les-patisseries-de-paques-a-deguster-en-sicile\/","title":{"rendered":"Les p\u00e2tisseries de P\u00e2ques \u00e0 d\u00e9guster en Sicile"},"content":{"rendered":"

\u00c0 Favara<\/strong>, dans la province d\u2019Agrigente<\/a>, le dessert typique de la tradition est l\u2019Agneau pascal<\/strong>. C\u2019est un g\u00e2teau de p\u00e2tes royales farci de pistaches fra\u00eeches hach\u00e9es, recouvert de ladite \u00ab\u00a0velata\u00a0\u00bb (sucre noir) et richement d\u00e9cor\u00e9 de cloches, de perles argent\u00e9es, de rubans et de drapeaux rouges.<\/p>\n

Ce g\u00e2teau remonte au d\u00e9but du XX\u00e8me si\u00e8cle, lorsqu\u2019il \u00e9tait pr\u00e9par\u00e9 par les s\u0153urs du Coll\u00e8ge de Marie<\/strong> du quartier \u00ab\u00a0Batia\u00a0\u00bb de Favara, pour rappeler J\u00e9sus comme Agneau de Dieu. Vous pouvez assister \u00e0 la pr\u00e9paration du dessert et, bien entendu, le go\u00fbter au ch\u00e2teau Chiaramonte<\/strong> pendant la f\u00eate de l\u2019Agneau pascal<\/strong> qui a lieu chaque ann\u00e9e pendant la p\u00e9riode des f\u00eates.<\/p>\n

Les Picureddi<\/em>, faciles \u00e0 trouver dans toute la r\u00e9gion, sont en revanche des brebis en p\u00e2te royale \u00e9tendues sur le flanc, dans un pr\u00e9 vert parsem\u00e9 de confettis tr\u00e8s color\u00e9s.<\/p>\n

\u00c0 Erice<\/a>, dans la province de Trapani<\/a>, pr\u00e8s du couvent San Carlo<\/strong>, ils pr\u00e9parent encore aujourd\u2019hui lesi Ericini<\/strong>, r\u00e9alis\u00e9s avec la p\u00e2te royale finement d\u00e9cor\u00e9e, farcis avec de la confiture de c\u00e8dre.<\/p>\n

Si vous vous trouvez \u00e0 Agira<\/strong>, dans la province d\u2019Enna, durant les f\u00eates de P\u00e2ques, vous d\u00e9couvrirez les Cassatelle di Agira<\/strong>, qui n\u2019ont rien \u00e0 voir avec les c\u00e9l\u00e8bres cassates de ricotta<\/a>. Ce sont d\u2019\u00e9l\u00e9gantes et exquises petites p\u00e2tisseries faites avec une p\u00e2te tr\u00e8s fine, farcie de cacao et d\u2019amandes grill\u00e9es.<\/p>\n

Un autre g\u00e2teau typique de P\u00e2ques connu dans toute la Sicile et en particulier dans la province de Modica<\/a>, est la Cassatella de ricotta ou tuma<\/strong>: un pain farci avec de la ricotta, des morceaux de chocolat et des fruits confits. Au lieu de la ricotta, vous pouvez trouver du tuma, un fromage tr\u00e8s frais non sal\u00e9, travaill\u00e9 avec du sucre. Le dessert est d\u00e9cor\u00e9 de sucre glace vanill\u00e9 ou de poudre de chocolat.<\/p>\n

Les biscuits de car\u00eame<\/strong>, traditionnels dans la p\u00e2tisserie sicilienne, sont n\u00e9s comme des plats votifs li\u00e9s au Car\u00eame. Leur consommation \u00e9tait, en effet, un rem\u00e8de parfait contre la coutume catholique du je\u00fbne durant les jours pr\u00e9c\u00e9dant P\u00e2ques. Les biscuits de car\u00eame sont pr\u00e9par\u00e9s dans toute la Sicile, d\u2019Enna<\/a> \u00e0 Syracuse<\/a>, de Catane<\/a> \u00e0 Palerme<\/a>, mais la caract\u00e9ristique commune est l\u2019utilisation des amandes.<\/p>\n

Nous l\u2019appelons u Pupu ccu l\u2019ovu<\/em> et cela veut dire \u00ab\u00a0bonhomme \u00e0 l\u2019\u0153uf\u00a0\u00bb, mais ils ont des noms diff\u00e9rents selon les lieux de provenance\u00a0: \u00abcampanaru<\/em>\u00bb ou \u00abcannatuni<\/em>\u00bb \u00e0 Trapani<\/a>, \u00abpupu cc\u00f9 l\u2019ovu<\/em>\u00bb \u00e0 Palerme<\/a>, \u00abcannileri<\/em>\u00bb dans la zone d\u2019Enna<\/a>, \u00abpanaredda<\/em>\u00bb \u00e0 Agrigente<\/a> et Syracuse<\/a>, \u00abcuddura cull\u2019ovu<\/em>\u00bb, \u00abaceddu cull\u2019ovu<\/em>\u00bb ou \u00abciciliu<\/em>\u00bb \u00e0 Catane<\/a>, \u00abpalummedda<\/em>\u00bb dans le sud-ouest de l\u2019\u00eele.<\/p>\n

C\u2019est un biscuit typique de P\u00e2ques qui a plusieurs formes (petits paniers, colombes, petits chevaux, c\u0153urs) qui avant s\u2019\u00e9changeaient entre amoureux, en famille et entre amis le jour de la r\u00e9surrection, \u00e0 la place des actuels \u0153ufs de P\u00e2ques.<\/p>\n

La tradition veut que u pupu<\/em> se pr\u00e9pare chez soi\u00a0: la p\u00e2te du biscuit est orn\u00e9e avec les \u0153ufs durs laiss\u00e9s dans leur coquille et ensuite d\u00e9cor\u00e9e avec des petites queues ou petites billes de sucre color\u00e9es. Les \u0153ufs durs, ins\u00e9r\u00e9s comme d\u00e9coration, devaient autrefois \u00eatre d\u2019un nombre impair et si possible vingt et un, pour rappeler le premier jour du printemps.<\/p>\n

Enfin, la reine de tous les g\u00e2teaux siciliens qui ne peut pas manquer \u00e0 P\u00e2ques est la tr\u00e8s c\u00e9l\u00e8bre Cassata sicilienne<\/a>, si bien qu\u2019un ancien proverbe dit\u00a0: \u00abTintu cu\u2019 un mancia a cassata la matina di P\u00e2qua<\/em>\u00bb.<\/p>\n

En plus des g\u00e2teaux de l\u2019ancienne tradition sicilienne, vous trouverez les grands classiques de ces f\u00eates\u00a0: les \u0153ufs en chocolat, symbole de vie et de renouveau, et les colombes artisanales \u00e0 essayer aux amandes d\u2019Avola<\/a>, \u00e0 la pistache de Bronte<\/a> ou au chocolat de Modica<\/a>.<\/p>\n

D\u00e9couvrez les rites incontournables de la Semaine Sainte en Sicile<\/a>!<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":111927,"template":"","categories":[1969,1975,1981,1994],"luogo":[3128,2946,2962,2966,3021,3306,2294,2949,2960,2951,2981],"stagione":[2063],"class_list":["post-64384","sapore","type-sapore","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-fr","category-spiritualita-fr","category-territorio-fr","category-traditions-siciliennes","luogo-agira-fr","luogo-agrigento-fr","luogo-catania-fr","luogo-enna-fr","luogo-erice-fr","luogo-favara-fr","luogo-modica","luogo-palermo-fr","luogo-ragusa-fr","luogo-siracusa-fr","luogo-trapani-fr","stagione-printemps"],"acf":{"paragrafo_1":"

La c\u00e9l\u00e8bre p\u00e2tisserie sicilienne donne le meilleur d\u2019elle-m\u00eame lors d\u2019occasions sp\u00e9ciales. \u00c0 P\u00e2ques<\/strong>, la f\u00eate qui co\u00efncide avec le printemps<\/strong>, sur les tables festives et dans les vitrines des bars, on d\u00e9couvre une floraison continue de d\u00e9lices sucr\u00e9s\u00a0!<\/p>\n

En Sicile, la plupart des p\u00e2tisserie de P\u00e2ques<\/strong>, proviennent de l\u2019ancienne tradition de confection de g\u00e2teaux et de biscuits dans les monast\u00e8res et les couvents, fruit de l\u2019habilet\u00e9 et de l\u2019imagination des s\u0153urs. Des traditions qui se transmettent et qui sont encore vivantes aujourd\u2019hui.<\/p>\n","titolo_paragrafo_1":"D\u00e9tail","sottotitolo":"","localizzazione":"

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