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Home » News and Events » The desserts more ´good are Sicilian word Los Angeles Times
THE DESSERTS MORE ´GOOD ARE SICILIAN WORD LOS ANGELES TIMES
Written by Luca Sciacchitano - 17/08/2010
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The best cakes in the world? You find them in Sicily. Word of the Los Angeles Times. The California newspaper in a report by the editor Susan Spano , sent to Erice (Trapani) , extols the delights of pastry display in the windows of the Convent of Mary Grammarian , elogiandole like precious jewels " worthy of a Swiss bank ." In addition to celebrating the famous cannoli , the journalist is immersed in a fantasy world of colors and flavors , that of the Sicilian pastry . The art of Sicilian confectionery indulges in fact , " the green cassata made of almonds , vanilla , sugar and candied fruit, a fruit perfectly shaped marzipan , bearing the flavor of lemon, buccellati wrapped around figs , sighs, and prepared the Passover lambs to Friday for the famous celebration of the Mysteries in Erice . "
But the Los Angeles Times is not the only foreign head to appreciate the tastiness of Sicily. Even the French newspaper Le Figaro highlights the " sensual and explosive taste of Sicily " . The palate this time addressed the delicious cupcakes with marzipan marzipan fruit also known as : " You will find them in any pastry : are almond paste colored fruits that look real . Strawberries, peaches, prickly pears , it´s hard not to fall , I am the track two centuries of Arab presence that comes down to us in all its sensuality and its remarkable caloric intake . " Tributes also to the granite .
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