Gucciarduni

Gucciarduni, a.k.a. "sweet-goodness-that-I-never-want-to-know-the-nutritional-information-for".

A common pastry made in Sommatino, near Caltanissetta, which is why I really cannot fathom why I'm only finding out about them NOW after living here for three years.

In short: Cakey shortbread filled with sweet ricotta, baked, rolled in honey and toasted almonds, and dusted with powdered sugar.

 Result: crumbs and powdered sugar all over my face as I try to suppress moans of indecent enthusiasm.

Biscotti di San Martino

Ok, technically Saint Martin was this past Sunday, November 11th, and I did really want to post about these cookies then, but I only remembered on the actual day. I desperately wanted a picture, because the elaborate shapes are 50% of what makes Saint Martin Cookies so special, but naturally no self-respecting panificio in Italy would dare be open on a Sunday.

So I planned on going straight to the panificio on Monday and writing about them then... but they are so darn popular that they were already sold out. Then yesterday we caved into the ever present temptation that is the pizzeria and didn't go to the panificio at all... which brings us to today. Wednesday. Three days late. I'm sorry.

Cannoli

In Sicily, no Sunday lunch is complete without a few of these decadent, happiness-stuffed, pastries.

Why are they so popular?

Maybe it's the crunch of the fried pastry tube.

Perhaps the sinfully rich ricotta filling that gushes from both sides.

Or the colorful flourish of dipping the ends into crushed pistachio.

No, it is indeed the genius of combining all three of these elements that make it one of the most popular sweets in Sicily... my apologies to Gelato.