This rich and sumptuous Sicilian classic is traditionally made in springtime. Its origins lie deep in Sicily’s culinary history, and it takes its name from an Arab word meaning big round bowl. The dessert - not the ice-cream version - used to be made and sold by the nuns of Palermo’s convents. The story goes that the business became so successful, and the Holy Sisters so absorbed in making cassata, that they began to neglect their prayers and holy duties. Eventually they received an official reprimand from the Archbishop.
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