A Duo of Masters: Vicio and Valentina Celebrate Trapani Tradition with Cassatelle
In a special event, renowned chef Vicio welcomed the talented chef Valentina Sanclemente from the prestigious Cala Buguto Hotel in Custonaci, for an unforgettable celebration of Trapani's gastronomic tradition. Together, they brought to life two iconic interpretations of cassatelle, exploring both the savory and sweet versions.
Savory Cassatelle: A Dialogue of Flavors between Sicily and Sardinia
The savory cassatelle, with their intricate braided closure reminiscent of Sardinian culurgiones, were the protagonists of a culinary journey between the two islands. The Sicilian technique of ``pigghia e ppunci`` (grab and pinch), or ``spighitta`` (little spike), revealed how Trapani, a crossroads of cultures and trade, has adopted and personalized this tradition over the centuries. Vicio and Valentina presented a rich and succulent version, with a filling of sheep ricotta, parsley, a touch of sugar and cinnamon, immersed in an intense and enveloping meat broth.
Arab and Sardinian Influences in Trapani Cuisine:
The port of Trapani, a historical meeting point of cultures and trades, played a crucial role in enriching Sicilian cuisine with Arab and Sardinian influences. The ships that landed here brought with them not only goods, but also culinary traditions that have merged with local ones. The braided closure of the cassatelle, similar to Sardinian culurgiones, is a tangible example of this. Similarly, the use of spices such as cinnamon and ingredients such as sheep ricotta reflects the Arab heritage in Sicilian gastronomy, creating a unique blend of flavors.
Differences with Sardinian Culurgiones:
While sharing the characteristic braided closure, the savory cassatelle differ from Sardinian culurgiones in filling and seasonings.
While Sardinian culurgiones are often stuffed with a filling of potatoes, cheese and mint, Trapani’s cassatelle favor sheep ricotta, parsley and a light touch of spices.
Furthermore, the seasoning of the cassatelle in meat broth represents a significant variation from the culurgiones, which are often served with tomato sauce or other seasonings.
Sweet Cassatelle: A Slice of Sicilian Sweet History
The sweet cassatelle, originating in Calatafimi and beloved throughout Sicily, offered a taste of the island's sweet history. Vicio and Valentina created small cases of crispy pastry, scented with orange and Marsala, with a creamy heart of sheep ricotta, sugar, chocolate chips and lemon zest. Served hot, with a dusting of powdered sugar and cinnamon, they were an authentic explosion of flavors.
This event celebrated the passion and mastery of two chefs who, by combining their skills, paid homage to the richness of the Trapani tradition, offering an unforgettable culinary experience.
