Apr 042015
"Pecorella," almond paste lamb, a specialty of Sicily, at our al fresco lunch, Ragusa. Photo: Julia della Croce

“Pecorella,” almond paste lamb, a specialty of Sicily, at our al fresco lunch, Azienda Agricola Mandranova, Palma di Montechiaro (Agrigento). Photo: Julia della Croce

Special dolci are an essential part of Easter celebrations in Italy and Sicily in particular, where the Arab sweet tooth pervades. At this time several years ago, I was in Agrigento sampling the island’s quiddities with the legendary restaurateur Tony May (Palio, Gemelli, San Domenico, SD26) and a group of Italian chefs. We had lunch al fresco one afternoon at the estate of olive oil producers, where this traditional Easter sweet dominated the dessert table. Called pecorelle, “little lambs,” these artful confections are fashioned of almond paste and decorated with chocolate and tinted sugar. The lambs represent eternal life, the Easter theme, with the red flower symbolizing the Resurrection, Jesus Christ rising from the tomb. Despite the elaborate work that goes into them, they are meant to be eaten for their promise of living forever. Auguri di Pasqua!


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  One Response to “Celebrating Easter Sicilian Style”

  1. Buona Pasqua To you Julia and your family….

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