A Sicilian classic reimagined: Cassata with Chef Ignazio

Chef Ignazio’s cassata is a refined homage to Sicily’s most iconic dessert. At Da Vittorio, the costal hotel and restaurant in Menfi where we stay during our Sicily tour, Chef Ignazio bakes the centuries-old cassata with a modern take. Instead of relying on green food coloring or excessive sugar, he uses a delicate pistachio flour crust, subtly nutty and vibrant.

The ricotta, from local sheep’s milk, is lightly sweetened, using about 60% less sugar than traditional cassata allowing the creaminess of the cheese to take center stage. The sponge cake he bakes is gluten-free and candied fruits are finely chopped and used to decorate. 

The filling -often the heart of a cassata- he uses is from fresh, local sheep’s milk ricotta. Here it is being filled into a dome-like mold that comes from the Arabic word “qas’ah” and that’s the pre-Italian name for cassata.

The candied fruits are from the Arab influence on Sicilian cuisine. Decorating the top finely chopped and artfully placed. It is a dolce gabbana dessert and that for Italians mean over the top.

A classic dessert that showcases the island’s rich Arab, Spanish, and Italian heritage and all the ingredients in the most simple beautiful way.

If you’d like to learn how to make cassata, come along with us to our Sicily tour this fall.

November 10th - 20th, 2025 
Register here

Explore our recipes | Learn about our tours | Cook with us

Follow us on Instagram | Watch us on YouTube