13 delicious Sicilian sweets to try
Last updated on April 14th, 2026.
Sicily is a dangerous place for a person like me.
The food culture's one of the best in Italy, and so too are the Sicilian sweets.
And for someone with a serious sweet tooth, saying no to Sicilian desserts after antipasti and pasta just isn’t an option.
Sicilian desserts embody every texture that make up a good sweet. You get the creaminess, the crunch and also the different varieties. I’ve friends that usually aren’t keen on desserts but can’t resist taking something sweet when in Sicily.
That said, if you’re visiting soon, this post will guide you through the most popular Sicilian sweets and desserts.
A tasty theme for your Italy bucket list, put aside the calorie counting when eating in Sicily.
13 best Sicilian sweets
1. Cannolo Siciliano
For me, cannolo (Cannolo Siciliano) is the king of Sicilian sweets. And it's what I most crave when we first land in Sicily.
The delicious pastry comes from the commune of Caltanissetta in central Sicily and has roots in Arabic culture.
It’s said that during the time of Arab rule, the emirs’ harem of women used to make cannoli. When the Normans arrived, the emirs and the harems disappeared, but the culinary tradition remained.
So historic is the beloved cannolo, that it’s included in the list of traditional Italian food products. This is an official document of the Ministry of Agricultural Food and Forestry Policies.
What is a cannolo?
In short, a cannolo is a tube-shaped pastry filled to the brim with fresh ricotta cheese.
Small chocolate chips and a piece of orange peel also complete the Sicilian traditional dessert. You may find that one 'pasticceria' in Palermo makes it differently from another in Catania. Either way, it’ll still be delicious.
The cannolo Siciliano is so celebrated that there are annual events to mark the mighty pastry. The Sagra del Cannolo di Sicilia is a 2-day festival with music, entertainment and plenty of cannoli. In 2019, Aci Bonaccorsi — a municipality in Catania — hosted the event.
In Palermo, there are tons of great places where you can also get your cannoli fix. These include Pasticceria Costa, Caffè del Corso and Extra Bar.
Ready to visit Sicily? Use this guide to the most beautiful places in Sicily to start planning your trip.
Map: where to try the best Sicilian sweets
2. Granita Siciliana
If cannolo is the first sweet I crave on arrival in Sicily, granita Siciliana is what I crave for breakfast in Italy.
It might sound strange to eat first thing in the morning, but most Sicilians do, and they know best.
This cold, flavored icy dessert's the highlight of my mornings in Sicily. A sweet made from water, sugar and lemon juice may not sound like anything special, but granita is sensational.
The texture reminds me of a liquid sorbet, and it tastes heavenly on the palate. They usually serve a glass of granita with freshly cream on top and a dome-topped brioche bread roll.
The origins of granita
Like the cannolo, the origins of granita also date to the time of Arab rule in Sicily.
Many sources say that granita comes from an Arab recipe called sharbat. It was an iced drink popular in the Middle East, flavored with fruit juices and flower petals.
In fact, Rome also has a version of the sharbat called ‘grattachecca’, which they sell in bars and kiosks.
The process of making granita has greatly evolved since Arab times. From collecting, solidifying and grating snow, to using a wooden tub, it’s changed immensely. In the present day, many places use ice cream makers to make the different varieties of granita.
how to eat granita
There isn’t a right or wrong way on how to eat granita. I like to break off pieces of the brioche roll and dunk it into the cream and flavored ice.
As the ice begins to melt, use the spoon to clean up the glass accordingly. Granita comes in a variety of flavors such as lemon, coffee, mulberry and also pistachio. My favorites are strawberry and chocolate — just not together.
Suggesting the best place to eat granita in Sicily is like asking what’s your favorite film. Taste is subjective, and what I find incredible, you may find mediocre. However, if pressed for an answer, I’ll always say Bar Mimmo.
Unfortunately, this superb pastry shop isn’t in the busy visitor spots of Palermo or Catania. Instead, you’ll find it in a small town on the north-east coast called Furci Siculo. It’s also popular among locals regardless of the season.
3. Cassata Siciliana
Put together ricotta cheese, sponge cake, almond paste and candied fruit and you’ve got yourself a Sicilian cassata cake.
It’s another Sicilian sweet that’s said to originate from the days of Arab rule though it’s never officially been proven. Cassata was once a sweet typically reserved for Easter, but today, it’s available whatever the season.
The origins of cassata
The story behind the cassata is a long and fascinating tale, consisting of Arabs, nuns and a pastry chef.
It goes back to the time when the Arabs brought various products to Sicily, like almonds and citrus fruits. One of the oldest versions is the baked cassata.
In fact, you can still find this baked version in many cake shops in Palermo. The pastry is filled with sweet ricotta and dark chocolate drops and placed in the oven. The main difference between the 2 versions is that it doesn’t contain candied fruit or almond paste.
The almond paste in the cassata came from the Norman period. Nuns from a convent in Palermo invented the ‘martorana’. It 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 to be very sweet — and that’s coming from someone with a sweet tooth. The layers of sponge are delicious, but I tend to leave the almond paste and candied fruit.
There are also different varieties depending on where you are in Sicily. The version from Messina tends to be less sweeter than other counterparts — something I much prefer. Another interesting version is the cassata from Syracuse, which also has layers of sponge cake but no icing.
Additional ingredients you can also find in a cassata include pistachio, chocolate or orange blossom water.
Above all, one characteristic that most cassata has is a colorful appearance. Candied fruits, peel and beads also makes this cake stand out from the rest.
Like the cannolo, the cassata is also a traditional Italian food product.
The evolution of the cassata
In the 18th century, sponge cake replaced the shortcrust pastry. The Spanish introduced chocolate to Sicily, which was then added to the ricotta filling.
Next came the ‘martorana’ decorations made from almond paste. Candied fruit was also added during the Baroque period. In 1873, it was a pastry chef from Palermo, Salvatore Gulì, who first decorated the cassata with pumpkin. The last stage was the cover of sugar icing with candied fruits.
Cassata is as legendary as the story behind it, and one Sicilian sweet you must try when in Sicily. Pasticceria Palummo in Catania makes a legendary cassata and is a delicious starting point.
4. Setteveli
It’s time for cake. And there are several Sicilian cakes so heavenly, you’ll be dreaming about it long after you’ve put down the fork.
Setteveli translates to ‘seven veils’ which should give you an idea of the cake’s foundations.
Layers of a setteveli
Dark Madagascan chocolate mousse, hazelnut and dark chocolate Bavarian cream sandwiched between a cocoa sponge cake. Add to these 7 layers some crunchy and soft chocolate and chocolate frosting and you’ve got yourself a masterpiece.
Whether for a special occasion, or with a cup of coffee, setteveli is a dessert you can enjoy at any time.
Controversy behind the cake
There’s some contention surrounding the cake’s true origins. Ask any Sicilian, especially from Palermo, and they’ll proudly claim setteveli as one of theirs.
Three Venetian pastry chefs, on the other hand, would say otherwise. They presented the setteveli during the Pastry World Cup in 1997, and took home the coveted cup. After the event, the chefs applied for setteveli to be a registered trademark.
That said, Sicilians can’t claim setteveli as their own, despite many saying they ate it before 1997.
Nonetheless, the cake's a firm favorite in Sicily, particularly in Palermo. Though the original chefs' recipe is secretly guarded, there are also plenty of equally delicious versions to try.
Pasticceria Cappello on via Colonna Rotta is synonymous for its setteveli and a must for fellow chocolate cake lovers.
5. Sfincia di San Giuseppe
Sfincia di San Giuseppe is a typical dessert that was usually served on the feast of St Joseph (19 March).
Today, it’s a Sicilian sweet you can find all year round, but typically in smaller towns. Its base consists of spongy fried dough (like puff pastry) and is lathered with ricotta cream. Candied fruit and chopped pistachios also finish off this Sicilian favorite.
A proper sfincia should have cream inside, and on top of the pastry. However, this all depends on where you go, and the chef that makes it.
Sicilian sweets for winter
Originally produced in Palermo, sfincia is popular in western Sicily. Its shape kind of resembles a sponge you’d used for cleaning the dishes.
The dessert’s origins aren’t quite known, but many sources point to its Arab influence given that it existed during Medieval times. The sfincia is also considered as a ‘winter’ food item. This is because it's the period that produces the best sheep’s milk.
It’s an essential ingredient for making the Sicilian ricotta that goes into the sfincia. Like its counterpart Sicilian sweets, sfincia is also included in the list of traditional Italian food products.
6. Gelato di campagna
This Sicilian sweet translates as ‘countryside ice cream’, a name that’s pretty misleading, as ice cream, it’s not.
Gelato di campagna has the consistency of nougat, and usually comes in 3 colors. Sicilians usually eat this delicious sweet during the period of the Feast of Santa Rosalia, the patron saint of Palermo.
The main ingredients are sugar, pistachio, and also almonds and candied fruit. Its texture melts in the mouth, similar to ice cream, and leaves you yearning for more.
Sicilian desserts with Arab origins
A running theme in this post has been the clear Arab influence in these desserts, and this one’s no different.
Monasteries adapted the version of the sweet. It would later become widespread in 1860 to celebrate the arrival of Garibaldi and the annexation to Italy. The dessert matches the colors of the Italian flag: red, white and green. These colors come from the pistachio (green), and white and red vegetable dyes.
Nowadays, you’ll find gelato di campagna in many festivals, also during religious events. While there have been several versions of the dessert, containing different colors and ingredients, nothing beats the original version.
7. Biscotto di pasta di mandorle (almond cookies)
When I’m back in Sicily and 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 is also typically garnished with candied cherries.
As with the cassata, ground almonds are also one of the main ingredients used in this Sicilian cookie. Sugar, egg whites and lemon zest complete the mixture.
Varieties of the biscotto differ depending on where you are on the island. In Messina, they’re small and white, while in the area surrounding Etna they use hazelnuts.
Biscotti di pasta di mandorle originates from Palermo and was first invented by nuns from the Martorana convent. What’s more impressive, is that these almond biscuits have also been around since the 12th century.
8. Cassatelle Siciliane
How does crispy, crunchy crescent-shaped pastries filled with ricotta cheese sound? Sicilian ricotta cassatelle is up there with the best of pastries on the island.
Cassatelle are typical of the area of Trapani and also in Castellamare.
Deep fried in hot oil and served with a sprinkling of icing sugar, cassatelle isn’t for the diet conscious. However, one bite of this sweet cheese-filled pastry, will make you forget you ever started one.
While the name ‘cassatelle’ may differ around Sicily, the recipe remains the same. In Sicilian, it’s ‘cassateddi’, while in Marsala they call it ‘cappidduzzi’.
Many tend to mistake cassatelle with cassata given the similarities in the name. However, aside from the ricotta cheese used in both Sicilian sweets, they’re very different.
9. Biancomangiare
The thing I’m immediately reminded of when eating biancomangiare (when cold) is panna cotta.
Biancomangiare is a milk pudding, made without eggs, with a soft, melt-in-the-mouth consistency. It loosely means ‘white food’ given the color of the majority of the ingredients used to make the dessert.
This super simple Sicilian sweet consists of few ingredients, namely milk, corn starch and sugar. Orange zest is added to the mixture, and an optional sprinkling of cinnamon gives it the finishing touch. You can also add almond flakes to give some crunch to the dessert.
You won’t be surprised to read that biancomangiare dates to the Arab domination of Sicily, and comes from humble roots. Some variations of biancomangiare also swap cow’s milk for almond milk, giving the dessert a nuttier aroma.
You can eat biancomangiare hot or cold, and also in any season.
10. Minne di Sant’Agata
What would you say to trying a Sicilian dessert that resembles the shape of small breasts?
The Minne di Sant’Agata — a small Sicilian cassata — is exactly this. The cakes are a tribute to the patron saint of Catania, Saint Agatha. She 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.
The dessert of a martyr
They’re finished off with a coating of white icing and a candied cherry is also put on top. While its invention comes from a story of tragedy, the round-shaped dessert's a way of marking her courage.
Unsurprisingly, this Sicilian dessert, is popular on the feast day of the patroness of Catania, and is sold everywhere.
This take places from 3 to 5 February and again on 12 February. Fast forward a few months to August 17, and another occasion also takes place. This time to mark the day that her body was brought back to Catania after having been stolen from Constantinople.
You can find Minne di Sant’Agata in pastry shops in Catania all year round.
11. Torta Savoia
If you’ve ever tried the blissful Sachertorte in Vienna, you’re going to love the Sicilian Savoia Cake.
Thin layers of sponge cake are sandwiched between a cream made from 3 types of chocolate and hazelnut. A glossy icing also finishes off this Sicilian classic cake.
The Savoia cake has a special place in Sicilian history. It was made in honor of the annexation of Sicily to the Kingdom of Italy. The story goes that it was the Benedictine nuns of Catania that first made the cake. To honor the House of Savoy — after whom the cake is named — they added hazelnuts from Piedmont to the ingredients.
Many proud Palermitani, however, dispute this version of events. They say that it was a pastry chef from Palermo who created the cake for the Savoys visit.
Whatever the true story, there’s no doubting the deliciousness of this cake. Serve it with a dollop of fresh cream and leave no trace behind.
12. Pignolata Messinese
This Sicilian dessert is synonymous with Christmas and also with carnival in Sicily. As its name suggests, it comes from the province of Messina.
Pignolata Messinese are pieces of baked, or fried, dough which is then covered with a lemon and chocolate icing. The pieces of dough are arranged in a pile to make two pine cones on the serving dish.
Though it’s popular at certain times of the year, you still can find pastry shops that sell pignolata Messinese.
The origins of pignolata Messinese
The origins of the pignolata can be traced back to the Roman Empire. Sources show that people used to eat sweets that resembled a cone covered with honey. While it was delicious, the upper classes regarded the honey pignolata as too simple for their tastes.
It was only during the time of the Spanish rule that the recipe evolved into what it is today. The pastry chefs of Messina re-invented the humble pignolata by adding more refined ingredients like cocoa and lemons. It made the dessert richer and also more appealing to the palates of nobility.
Like many of the Sicilian sweets in this post, the pignolata Messinese is also on the list of traditional Italian food products.
13. Genovesi Ericine (Genovese cakes)
Behind every Sicilian sweet is a fascinating tale to tell, and the story behind Genovesi Ericine doesn't disappoint. In the hilltop town of Erice lives a lady called Maria Grammatico, who runs a shop selling these delicious cakes.
Genovesi Ericine are sweet pastry cakes filled with a delicate ricotta cream. To be honest, I consider them more as a cookie than a cake, but it’s irrelevant to the taste.
The story of Maria Grammatico
Maria’s story is one tinged with sadness. Her father died from a heart attack, leaving her mother pregnant with their 6th child. Unable to cope, she sent Maria and her sister to learn the art of pastry at a convent. It is here where she learned the recipe of how to make Genovesi Ericine from the nuns.
Maria would often watch them make these shortcrust pastry and cream cakes. She eventually left the convent at the age of 22, and later opened a small family-run shop. Maria still makes the cakes to this day.
Why is there Genoa in the name?
It's said that the Genoa reference comes from the shape of the hat of Genoese sailors. Trade between Trapani and Genoa was commonplace, making the theory a credible one.
You can try a freshly baked Genovesi Ericine for yourself when you visit Erice. It’s called La Pasticceria di Maria Grammatico, and is at Via Vittorio Emmanuele 14.
Other Sicilian desserts to try
I could easily continue listing more Sicilian sweets, but I think you've a good list with which to start.
Other desserts to look out for in Sicily include the Africano. This is rolled sponge cake, filled with chocolate and covered with crunchy chocolate. It's also finished off with some crushed pistachios.
One more to try, if you’ve the space, is Riso Nero alla Messinese. Rice, milk and chocolate are the main ingredients of this Sicilian dessert that originates from Messina. It’s simple, sweet, and is also a favorite at Christmas. The sweet’s also of the first rice recipes that date back to the time of Arab rule.
Have I made you drool over the Sicilian sweets in this post? 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.
Like this post? Pin it!
You Might Also Like
1. Cannolo Siciliano
2. Granita Siciliana
3. Cassata Siciliana
4. Setteveli
5. Minne di Sant'Agata
6. Biscotto di pasta di mandorle (almond cookies)
7. Pignolata Messinese
1. Cannolo Siciliano
2. Granita Siciliana
3. Cassata Siciliana
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 🙂