Cassata Siciliana: la ricetta originale della Pasticceria Cappello di Palermo

Vibrant, layered, and ornately decorated, the Sicilian Cassata is more than just a dessert—it is the edible soul of Palermo. Traditionally the centerpiece of Easter in Sicily, this blend of sponge cake, marzipan, and candied fruit has evolved into a year-round icon of Italian pastry. In this video, legendary pastry chefs Salvatore and Giovanni Cappello share the history and step-by-step secrets behind their family’s world-renowned recipe. Discover the techniques of a dynasty that has shaped the history of Sicilian confectionery In collaboration with Mulino Caputo https://www.mulinocaputo.it/en/products/co... Discover ItaliaSquisita's first book dedicated to desserts, visit our shop https://shop.vertical.it/en//collections/b... INGREDIENTI/INGREDIENTS Pan di Spagna/Sponge cake Uova/Eggs 10 Zucchero semolato/Caster sugar 200 g Farina 00/Flour 00 200 g Amido di mais/Cornstarch 100 g Marzapane al Pistacchio/Pistachio marzipan Pistacchi di Bronte/Bronte pistachios 500 g Zucchero semolato/Caster sugar 200 g Miele di fiori d'arancio/Orange blossom honey 50 g Acqua/Water 70 ml Crema di ricotta Ricotta 1 kg Zucchero semolato/Caster sugar 300 g Gocce di cioccolato fondente/Dark chocolate chips q.b./to taste Visit: http://italiasquisita.net/ Shop: https://shop.vertical.it/ Follow us: https://www.facebook.com/pages/ItaliaSquis... https://twitter.com/italiasquisita https://www.instagram.com/italiasquisita/ Contact: [email protected]