Pino Correntias Sicilian Cassata

This recipe comes from Pino Correntias amazingly theatrical dining club, deep in the heart of Catania. It is reproduced by kind permission of the author from his book Il Libro d’Oro della Cucina e dei Vini della Sicilia (published in Italy by Mursia). Here is Pino’s introduction to the recipe: Cassata was born of the union between the Arab culinary legacy (the word cassata comes from the Arabic quasat, meaning big round bowl) and conventional Sicilian cake and pastry making. Five centuries