13 Sicilian sweets to try, starting with the 'king' cannolo
Last updated on September 5th, 2026.
Sicily is a dangerous place for someone like me.
The food culture is one of the best in Italy, and so are the Sicilian sweets.
For someone with a real sweet tooth, saying no to dessert after antipasti and pasta is never really an option.
Sicilian desserts bring together every texture that makes up a good sweet: creamy, crunchy and endlessly varied. I’ve friends who aren't usually drawn to dessert but can’t resist something sweet once they're in Sicily.
If you’re visiting soon, this guide walks you through the most popular Sicilian sweets and desserts, a tasty addition to your Italy bucket list.
Put aside the calorie counting aside while you're here.
Jump to:
13 best Sicilian sweets
1. Cannolo Siciliano
For me, cannolo (Cannolo Siciliano) is the king of Sicilian desserts, and it's what I crave most the moment we land in Sicily.
The delicious pastry comes from the commune of Caltanissetta in central Sicily, with roots in Arabic culture.
It’s said that during the period of Arab rule, the emirs’ harem of women first made cannoli. When the Normans arrived, and the emirs and the harems disappeared, the culinary tradition remained.
Cannolo is so historically significant that it’s included in Italy's official list of traditional food products, maintained by the Ministry of Agricultural, Food and Forestry Policies.
What is a cannolo?
In short, a cannolo is a tube-shaped pastry filled with fresh ricotta cheese.
Small chocolate chips and a piece of orange peel round out this Sicilian traditional dessert. You'll find variations from one pasticceria to the next – Palermo's won't be identical to Catania's. Either way, it’s a genuine treat.
The cannolo Siciliano is celebrated enough to have its own annual event: the Sagra del Cannolo di Sicilia.
There isn't just one main cannolo sagra. Many towns across Sicily celebrate the pastry in their own way, at different times of the year.
Piana degli Albanesi hosted its Cannolo Fest in mid-May (16-17) in 2026, while Nicosia will host its own Festa del Cannolo from October 10-12.
In Palermo, there's no shortage of great spots to get your cannoli fix, including Pasticceria Costa, Caffettaria del Corso and Extra Bar.
Ready to visit Sicily? Use this guide to the most beautiful places in Sicily to start planning your trip.
2. Granita Siciliana
If cannolo is the first thing I crave on arrival in Sicily, granita Siciliana is what I crave for breakfast in Italy.
It might sound strange to eat something like this first thing in the morning, but most Sicilians do, and they know best.
This cold, flavored icy dessert is the highlight of my mornings in Sicily. A mix of water, sugar and lemon juice might not sound like much, but granita is really special.
The texture reminds me of a liquid sorbet, and it tastes wonderful on the palate. It's usually served with a dollop of fresh cream on top and a dome-topped brioche roll on the side.
The origins of granita
Like cannolo, granita's origins date to the period of Arab rule in Sicily.
Many sources trace it to an Arab recipe called sharbat, an iced drink popular in the Middle East, flavored with fruit juices and flower petals.
Rome even has its own version, called grattachecca, sold in bars and kiosks.
The process of making granita has changed a great deal since Arab times. From collecting, solidifying and grating snow, to using a wooden tub, and now, in most places, an ice cream maker.
how to eat granita
There's no right or wrong way to eat granita.
I like to break off pieces of the brioche roll and dunk them into the cream and flavored ice. Then, as it melts, use a spoon to clean up what's left in the glass.
Granita comes in a variety of flavors such as lemon, coffee, mulberry and pistachio. My favorites are strawberry and chocolate, just not together.
Suggesting the single best place to eat granita in Sicily is a bit like asking someone’s favorite film. Taste is subjective, and what I find exceptional, you might find mediocre. But, if pressed, I’ll always say Bar Mimmo.
Located in the small northeastern coastal town of Furci Siculo, it's well away from the busier tourists spots. It’s popular with locals year-round, regardless of the season.
3. Cassata Siciliana
Put together ricotta cheese, sponge cake, almond paste and candied fruit and you’ve got a Sicilian cassata cake.
Like cannolo, cassata is said to tracel back to the days of Arab rule, though this has never been officially confirmed. It was once reserved for Easter, but today, you'll find it year-round.
The origins of cassata
The story behind cassata is long and fascinating, involving Arabs, nuns and a pastry chef.
It goes back to when the Arabs brought products to Sicily, like almonds and citrus fruits. One of the oldest versions is the baked cassata, still found in many Palermo cake shops today.
It's filled with sweet ricotta and dark chocolate drops and baked in the oven. The main difference from the modern version is that there's no candied fruit or almond paste.
The almond paste came later, during the Norman period, when nuns from a Palermo convent invented martorana. This was a mixture of almond and sugar flour, colored green with herbal extracts, which would later be added to the cassata.
What does cassata taste like?
Personally, I find cassata very sweet — and that’s coming from someone with a sweet tooth.
The sponge layers are delicious, but I tend to leave the almond paste and candied fruit.
Different versions exist depending on where you are in Sicily.
Messina's version tends to be less sweet than others, which I much prefer, while Syracuse's has layers of sponge cake but no icing.
Other versions add pistachio, chocolate or orange blossom water.
One consistent trait across most cassata is its colorful appearance. Candied fruits, peel and beads make the cake stand out.
Like cannolo, cassata is also on Italy's list of traditional food products.
The evolution of the cassata
In the 18th century, sponge cake replaced shortcrust pastry.
The Spanish introduced chocolate to Sicily, which found its way into the ricotta filling.
Next came the martorana decorations, followed by candied fruit during the Baroque period. In 1873, Palermo pastry chef, Salvatore Gulì, was the first to decorate cassata with pumpkin. The final addition was the sugar icing with candied fruit on top.
Cassata's story is as rich as it tastes, and one Sicilian sweet worth trying out. Pasticceria Palummo in Catania makes a well-regarded version and is a good place to start.
4. Setteveli
It’s time for cake. And there are several Sicilian cakes so good, you’ll be thinking about them long after you’ve put down the fork.
Setteveli translates to 'seven veils' which gives a good sense of what's inside.
Layers of a setteveli
Dark Madagascan chocolate mousse, hazelnut and dark chocolate Bavarian cream, sandwiched between layers of a cocoa sponge cake.
Add crunchy and soft chocolate along with chocolate frosting across the seven layers, and you’ve got something truly special.
Whether for a special occasion or with a cup of coffee, setteveli works any time.
Controversy behind the cake
There’s some contention around the cake’s true origins. Ask any Sicilian, especially from Palermo, and they’ll proudly claim setteveli as their own.
Three Venetian pastry chefs, however, would disagree. They presented setteveli at the 1997 Pastry World Cup and won, then applied to register it as a trademark.
That means Sicilians technically can’t claim setteveli as theirs, despite many insisting they were eating it well before 1997.
Regardless, the cake remains a firm favorite in Sicily, particularly in Palermo. The original chefs' recipe stays a closely guarded secret, but plenty of excellent versions exist to try.
Pasticceria Cappello, on via Colonna Rotta, is well known for its setteveli and a must for any fellow chocolate cake lover.
5. Sfincia di San Giuseppe
Sfincia di San Giuseppe is a traditional dessert usually served on the feast of St. Joseph (March 19).
Today, it’s available year-round, though it's still commonly found in smaller towns.
Its base is a spongy fried dough (like puff pastry), layered with ricotta cream and finished with candied fruit and chopped pistachios.
A proper sfincia should have cream both inside and on top, though this varies depending on where you go and who's making it.
Originally from Palermo, sfincia is popular in western Sicily. Its shape is often compared to a dish sponge.
Its exact origins aren’t well documented, but many sources point to Arab influence, given that it existed as far back as medieval times.
Sfincia is also considered a winter specialty, since winter is when sheep’s milk production is at its best.
It’s an essential ingredient for the Sicilian ricotta used in this recipe. Like several other Sicilian sweets in this guide, sfincia is also included on Italy's list of traditional food products.
6. Gelato di campagna
This Sicilian sweet translates to 'countryside ice cream', a name that’s a bit misleading, since it isn't ice cream at all.
Gelato di campagna has the consistency of nougat, and usually comes in three colors. Sicilians usually eat it during the Feast of Santa Rosalia, the patron saint of Palermo.
The main ingredients are sugar, pistachio, almonds and candied fruit, with a texture that melts in the mouth similarly to ice cream.
The clear Arab influence running through this guide holds true here too.
Monasteries later adapted the recipe and it became more widespread in 1860 to mark the arrival of Garibaldi and the unification with Italy. The dessert's colors (red, white and green) echo the Italian flag, using pistachio for green and white and red vegetable dyes for the rest.
Today, you’ll find gelato di campagna at festivals and religious events across Sicily. Several versions exist with different colors and ingredients, though the original remains the favorite.
7. Biscotto di pasta di mandorle (almond cookies)
When I’m back in Sicily craving a small sweet fix, there’s one thing I look for.
Biscotto di pasta di mandorle is a small, soft, chewy cookie with a texture similar to macaroons. It’s made with sweet almonds and typically garnished with candied cherries.
As with cassata, ground almonds play a central role, along with sugar, egg whites and lemon zest.
Variations exist depending on where you are on the island. In Messina, they’re small and white, while around Etna, they use hazelnuts instead.
Biscotti di pasta di mandorle originates from Palermo and werre first invented by nuns from the Martorana convent. Remarkably, these almond biscuits have been around since the 12th century.
8. Cassatelle Siciliane
How does a crispy, crunchy crescent-shaped pastry filled with ricotta cheese sound? Sicilian ricotta cassatelle are up there among the island's pastries.
Cassatelle are typical of the Trapani area as well as Castellamare.
Deep fried in hot oil and dusted with icing sugar, they're not exactly diet-friendly. But, one bite of this sweet, cheese-filled pastry makes that easy to forget.
The name varies around Sicily, even though the recipe stays the same. In Sicilian, it’s cassateddi, while in Marsala they call it cappidduzzi.
Cassatelle are often mistaken for cassata, given the similar name. However, aside from both using ricotta cheese, the two are quite different.
9. Biancomangiare
The thing I’m immediately reminded of when eating biancomangiare is panna cotta.
Biancomangiare is a milk pudding made without eggs, with a soft, melt-in-the-mouth texture. The name loosely means 'white food' reflecting the color of most of its ingredients.
This super simple Sicilian sweet consists of just a few things: milk, cornstarch and sugar. Orange zest is added to the mixture, with an optional sprinkling of cinnamon as a finishing touch. Almond flakes can also be added for a bit of crunch.
Like several other sweets in this guide, biancomangiare dates to the Arab period in Sicily, with humble origins. Some variations swap cow’s milk for almond milk, giving the dessert a nuttier aroma.
You can eat biancomangiare hot or cold, in any season.
10. Minne di Sant’Agata
What would you say to trying a Sicilian dessert shaped like small breasts?
Minne di Sant’Agata — a smaller version of cassata — is exactly that. The cakes honor the patron saint of Catania, Saint Agatha, who became a martyr around the year 251 after being tortured and having both her breasts amputated.
These round-shaped sponge cakes are soaked in rose petal liquor and filled with ricotta, chocolate drops and candied fruit.
A dessert rooted in tragedy
They’re finished with white icing and a candied cherry on top. While the story behind them is one of tragedy, the dessert has become a way of honoring her courage.
Understandably, this Sicilian dessert is especially popular around the feast day of Catania's patroness, celebrated from February 3-5 and again on February 12.
A second occasion falls on August 17, marking the day her body was returned to Catania after being taken to Constantinople.
You can find Minne di Sant’Agata in pastry shops across Catania year-round.
11. Torta Savoia
If you’ve ever tried the Sachertorte in Vienna, you’ll love the Sicilian Savoia Cake.
Thin layers of sponge cake are sandwiched between a cream made from three types of chocolate and hazelnut, finished with a glossy icing.
The Savoia cake holds a special place in Sicilian history. It was created to mark Sicily's annexation to the Kingdom of Italy. One version credits Benedictine nuns in Catania with inventing it, adding Piedmont hazelnuts as a tribute to the House of Savoy, after whom the cake is named.
Many Palermitani dispute this, insisting it was a Palermo pastry chef who created the cake for the Savoy family's visit.
Whatever the true story, there’s no doubting how good this cake is. Serve it with a dollop of fresh cream and there won't be much left behind.
12. Pignolata Messinese
This Sicilian dessert is closely tied to Christmas and carnival in Sicily. As its name suggests, it comes from the province of Messina.
Pignolata Messinese consists of pieces of baked, or fried dough, coated in a lemon and chocolate icing, and arranged into two pine cone shapes on the serving dish.
While it’s most popular at certain times of the year, plenty of pastry shops sell it year-round.
The origins of pignolata Messinese
Pignolata's roots trace back to the Roman Empire, when people ate sweets shaped like a cone and covered with honey. Simple as it was, the upper classes considered honey pignolata too plain for their tastes.
It wasn't until the period of Spanish rule that the recipe evolved into what it is today. Pastry chefs in Messina reworked the humble pignolata with more refined ingredients, like cocoa and lemon, making it richer and more appealing to the nobility.
Like many of the Sicilian sweets in this guide, pignolata Messinese is also on Italy's list of traditional food products.
13. Genovesi Ericine (Genovese cakes)
Behind every Sicilian sweet is a story worth telling, and Genovesi Ericine is no exception. In the hilltop town of Erice lives Maria Grammatico, who runs a shop selling these pastries to this day.
Genovesi Ericine are sweet pastry cakes filled with a delicate ricotta cream. I consider them more of a cookie than a cake, though that hardly matters once you taste one.
The story of Maria Grammatico
Maria’s story carries real sadness. Her father died of a heart attack, leaving her mother pregnant with their sixth child.
Unable to cope, she sent Maria and her sister to learn pastry-making at a convent. It was there, under the nuns' guidance, that Maria learned to make Genovesi Ericine.
She watched them prepare these shortcrust pastry and cream cakes for years before eventually leaving the convent at 22, and opening her own small, family-run shop. Maria still makes the cakes today.
Why is there Genoa in the name?
The 'Genoa' reference is said to come from the shape of Genoese sailors' hats. Given the long history of trade between Trapani and Genoa, the theory holds up well.
You can try freshly baked Genovesi Ericine yourself at La Pasticceria di Maria Grammatico, Via Vittorio Emmanuele 14, in Erice.
Other Sicilian desserts to try
I could easily keep listing more Sicilian sweets, but this should give you a solid starting point.
Other desserts worth looking out for include Africano, a rolled sponge cake filled with chocolate, covered in crunchy chocolate, and finished with crushed pistachios.
Another to try, if you’ve still got room, is Riso Nero alla Messinese. Rice, milk and chocolate make up this simple, sweet dessert from Messina, a favorite at Christmastime. It’s also of the earliest known rice-based recipes dating to the Arab period.
Map: where to find Sicilian sweets
Here's a map of the bakeries and pastry shops mentioned in this guide, from cannoli in Palermo to Genovesi Ericine in the hilltop town of Erice.
FAQs on the best Sicilian desserts
Cannolo, a tube-shaped pastry filled with fresh ricotta, widely considered the most iconic of all Sicilian sweets.
Cannolo and cassata are the two most well-known, though granita is just as beloved by locals.
Popular names include cannolo, cassata, cassatelle, and sfincia. Many have roots dating to Sicily's period of Arab rule.
Ricotta cheese, sponge cake, almond paste, and candied fruit, often finished with colorful icing.
Yes, many Sicilians eat granita in the morning, usually with a brioche roll for dipping.
Several, including cannolo, granita, cassata, sfincia, biancomangiare, and gelato di campagna, all shaped by Sicily's period of Arab rule.
1. Cannolo Siciliano
2. Granita Siciliana
3. Cassata Siciliana
4. Setteveli
5. Minne di Sant'Agata
6. Biscotto di pasta di mandorle (almond cookies)
Cannolo Siciliano, granita Siciliana, cassata Siciliana
Have these Sicilian sweets made you drool? Which one would you most like to try? Let me know in the comments below.
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I’ve recommended. Thank you for your support.
Written by Lisa Rivera: Italy traveler and resident for 10+ years. First-hand researched for 2026.
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When I traveled to Sicily for a weekend, one of my goals was to try as many sweets as possible. Of course, I had plenty of canoli and casata, but not enough to satisfy my sweet tooth. I will have to come back and try the rest from your list.
Perfect!! There are tons of yummy desserts to try in Sicily
What a sweet treat this post is indeed and thanks for sharing it with us. I was not aware that there was so much of variety on offer and surely I would like to try most of them. What hits my taste buds are the Canolo Siciliano, the almond cookies which I really enjoy. Wonder how many calories ytou would gain after a trip from Sicily. Thanks
You can take a lot of calories, I don't think about the number, just about the taste 😀
This is so tempting! I love going to different countries and seeing what desserts they have. I haven't ever seen cannolis with anything but chocolate chips - I'd love to try the other varieties. And the story of the Minne di Sant’Agata is - wow! I am glad they did something to honor her.
I know, it's quite a story, and a unique way of commemorating her!
Oh my! I’ll be in Sicily in March and can now work my way through this list! I find it interesting that even on the island of Sicily, different towns prepare the same dessert slightly differently. Since I’ll be in Catania, I’ll have to start with their traditional dessert. And no one will have to twist my arm for dessert at breakfast!
Lol I hear you! It's so delicious and once you've had one, it's hard not to want it everyday 😀
I was not knowing about any of these Silician sweets and all of them are making me hungry. Though I gain weight after eating this, but I would surely try all of them. Canolo Siciliano really looks tempting and I would taste it first as it is the king of Sicilian sweets. Also loved that it has some Arabic roots too.
Don't worry, I'm exactly the same and I return each year 😀
I loved the food in Sicily. Desserts were pretty good too, as I am personally not a fan of desserts. HAHA. Sicily had some bizarre food but one thing is for sure that the desserts they have look really scrumptious and good.
Even those who don't have a sweet tooth love the sweets here!
Lucky for me , I am able to resist sweets. Even so, a good canolo weakens my resolve. I had the best one on Palermo and could not find anywhere else to beat that. Interesting post with history included of the sweets!
I've also had some very good canoli in Catania! Glad you enjoyed it!
This makes me want to go to Sicily just for the sweets! I really liked Sachertorte in Vienna, so I would want to give the Sicilian Savoia Cake a try. Setteveli sounds really good too, but rich! It's funny that there is controversy over who created it. I'm impressed by how much history there is to all of these Sicilian sweets!
It's impressive to think that the history's as rich as the desserts!
Holy cow. I think I would get a stomachache just walking through Sicily! They all look so good!
It could have that effect!!
I'm in Italy right now and these are all way too tempting! Especially the Cannolis, they're delicious.
Oh yes, they're sinfully good!
Oh wow, I feel like I want to go Sicily now just to try these wonderful delicasies. The almond cookies looks amazing and I would love to try this
They're all delicious! Come and visit to try them
I really love this article. I will be in Sicily next March, now more than ever I am so excited to be actually visiting there. The top 3 on my list are the Canolo Siciliano, Granita for breakfast and the almond cookies. I think I will need to go on a diet straight after Xmas so I can enjoy these during the time I am there.
That's a great plan Jane, the calories surprisingly quickly add up!
Wow! These look amazing!!!! You just made me super hungry 🙂
Sorry about that! Hope you get to try some 😀
What a great list that you had compiled! It is so helpful as every time I travel, I need to find out the must have food and desserts.
Glad you enjoyed it 🙂
Hoooooo. Oh wow. I gained about 10 pounds just reading and looking at the photos. Now I'm starving for some serious sweets! I think our next trip to Italy needs to just revolve around Sicily and its treats.
Lol I'm sorry! It happens to me in real life every time I go back to Sicily 🙂
Travel always comes with experiencing good local food, and if you don't then your trAvel experience isn't complete. I am also have sweet tooth, and of course loves feeding my camera with tons of desserts!
Sicily is one awesome destination that I wish to explore soon.
Definitely come and visit soon!
I miss Sicily so much! It was so beautiful and as you mentioned, the desserts were amazing! I need to go back and try all of these!
I always come back a little more rounded 😀
I have had Sicilian canolo, it simply melts in the mouth. Some of the other sweets, I cannot wait to try.
Then you really have to visit!
omg. I seriously shouldn't have read that post.... I'm drooling all over:)))
Lol sorry about that, I should have put a warning 😀
I've never been to Sicily, but it looks like it'd be a dangerous place for someone like me too! Love the look and sound of the Canolo - mmmm yummy! x
They're so gooooooooo! Super dangerous 🙂
I am only too familiar with some of these sweets, being of Italian heritage. Cannoli, cassata, granita, biscotti di mandorle, just some of my favourites. Though I haven't heard of Pignolata Messinese. I would be keen to try it, as I have a real sweet tooth too.
I've tried it, and it's delicious! It's definitely a sugar rush for me 🙂