Page 636 - The Rough Guide of Sicily

Zuppa di cozze/vongole A big dish of mussels/clams in rich
wine-based soup

Zuppa di pesce As mentioned in the previous section but
usually with pieces of cod, squid and
prawns, and served with fried bread

DESSERTS AND FESTIVAL FOOD

Cannoli Fried pastry stuffed with sweet ricotta
and candied peel; a Carnevale speciality

Cassata Ice-cream cake with candied fruit

Crispelle di riso Sweet rice fritters

Frutti di Martorana Marzipan-based confection shaped and
coloured to look like fruit, vegetables,
and even fish

Ossa dei morti Literally “dead men’s bones”, a clove-
flavoured, sugared pastry handed out to
children on All Hallows’ Eve (October
31), and almost identical to Agnellini
pasquali (Easter lambs)

Sfinci Fried pastry stuffed with ricotta; served
at the festival of St Joseph (San
Giuseppe)

Torrone di mandorle Crystallized almonds and sugar, sold at
markets around All Saints’ Day