Cassata Siciliana recipe
Cassata Siciliana is not the kind of cake you bake very often, but when you do – it’s a party. And the guests love every bite.
The best cassata I’ve ever had was at a restaurant in Salerno where the owner used ricotta made from goats’ milk for the filling. This can be rather hard to obtain outside south Italy, so normal ricotta can be used instead. The result will still be completely irresistible.