The confectionery tradition of the Nebrodi
Almonds, honey, hazelnuts and ricotta: a journey through the confectionery tradition of the Nebrodi, between pastoral cuisine, convents and Sicilian festive sweets.
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Nzuddi: the biscuit born in a convent
The story of the nzuddi: from the convent of the Vincentian nuns of Catania to Messina, between the Madonna della Lettera, the 1908 earthquake and Sicilian almonds.
Abaceni: the cuddure of Tripi
The cuddure of Tripi, from the Greek for “crown” to ancient Abakainon: history, rites and meaning of the Sicilian biscuit we call Abaceni.
