Paste preparation

Cassatta is Siciliy's most famous dessert. The paste includes candied fruit. It can be used to make Gelato, cannoli cream, cassatta cakes and mousse.

Gelato recipe: 100-200gr. Sicilian Cassatta, 1000gr. White base mix.

Pastry recipe: Cassata/Cannoli Filling: 80gr Sicilian cassata, 1000gr ricotta cheese, 300gr sugar, chocolate drops, Elenka Cinnamon.

Modern Pastry Recipe: Light Ricotta cream: 80gr.Sicilian Cassata, 100gr Ricotta cheese, 300gr sugar, 400gr Mounted Cream. Elenka cinnamon

 Packaging: 2 x 6Kg