What's the flavour of a Sicilian summer? Our answer is this flavour, the gelato version of that most classic of Sicilian desserts made with ricotta and candied fruit. We buy fresh sheep's milk ricotta from a small dairy and add to this very special "fior di ricotta", Sicilian almonds and three different types of candied fruit: citron, lemon and orange. Fresh and Mediterranean, you won't be disappointed!
Almonds have always been an essential ingredient in Italian confectionary. Literary texts in all the countries of the Mediterranean refer extensively to these nuts, which have been cultivated since ancient times and are generally processed with honey, milk and fresh or dried fruit. Almonds are harvested by beating the branches of the almond tree with long rods, in the period between July and August, causing the nuts to fall onto large sheets spread on the ground. There are several almond cultivars, but the most popular is the famous Pizzuta d'Avola. Cultivated in the areas surrounding the town of Noto, the Pizzuta d'Avola is also the most widely used almond in the local confectionery industry, since it has a slightly bitter taste that is ideal for balancing out the sometimes cloying sweetness of candy.
Candying is a confectioning process through which the pieces of fruit, by being dipped repeatedly and for a long time in a sugar solution, are imbued with a considerable amount of syrup formed by osmosis with the water itself. Sugar, then, replaces water and when it dries out, it hardens giving the fruit shape, concentrated fragrance and greater hardness. For this flavor, we turn to the best professionals for the candying of the noblest citrus fruits: lemon, citron and orange, once again in full compliance with the best Sicilian tradition.
We use this ricotta, obtained from the serum of sheep's milk, in compliance with the best Sicilian tradition. We assure you that it was not easy to find it fresh and with a quality capable of satisfying our expectations, but in the end we did it and today we can offer our customers a Sicilian Cassata with real ricotta made from sheep's milk (which is very rare in the gelato world) and lightly toasted Sicilian almonds.
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