And to think that everything started from a bowl. Quas'at, that's what it was called. At least originally, when it was a very simple cake, very different from the opulent dessert we know today. Sheep's milk ricotta and honey, nothing else.

A perfectly fitting combination that over the years has evolved to become the symbolic dessert of Sicily, which together with cannoli has made the island's pastry art famous: Her majesty, the cassata.