Sunday, February 17, 2013

Mia Figlia Bella Cheesecakes

Bringing Back; Tradition Taste & Art "The Sicilian Cassata Cake"

  Long before America knew what the Sicilian Cassata Cake was, Sicily was celebrating with this luscious, rich dessert for many centuries.  Dating back between the fourteenth to fifteenth century medieval times the Cassata was, and has always been, a cake of celabration.

  
  There is many that debate Cassata came from the Latin word caseus, which means cheese, one of the main ingredients in this decadent cake.  Back in 1348 Angelo Senisio, a Sicilian vernacular who wrote a dictionary that included the definition of cassata: as a  torte which is another form of a cake then later as an ice cream. The Sicilian word cacio: meaning cheese which derived as a food of bread and cheese. Back in the fourteenth-century a Tuscan cookery book came to surface  titled "Libro Della Cucina" that included a  recipe for casciata with a base of cheese and beaten eggs. But was clearly a savory pie and not a cake at all.  Around the Fifteenth century"La vito di lo Beato Carrado" written by Andriotta Rapi of Noto, records the word cassata which defines as “a cake with a base of cheese.


 All of the above sounds like it would be of it's origin, but the truth being, cassata is more than anything, born of a fascination with sugar, not cheese, and sugar was not cultivated in Sicily during the Roman era.

 In the tenth century the Arabs brought sugar to Sicily and an energetic sugar industry took root, creating sweet inventions and use of this product appeared all over.  The Sicilian cassata may very well be traced to the Arab era, or shortly afterwards to the Arab-influenced kitchens of Norman-Sicilian monasteries and more likely is probably proposed from the word for the large baking tray or earthenware bowl that the primitive cassata was cooked in

  A very simple concoction of eggs and flour. After some centuries of evolution, it is today a richly decorated cake of aristocratic proportions.



The foundation of the cassata is an egg cake or pan de sponge—known by the English as “sponge cake.” It is sprinkled with a sweet liqueur such as Grand Mainer or Maraschino cherry juice and orange flower water,  has a filling made from fresh ricotta mixed with sugar, pistachios, cinnamon, candied fruits, and chocolate.   Completely covered in a sugar icing glaze, decorated with baroque decorations using sugar icing then colored candied fruits, and marzipan delights such as miniature pears, cherries, kumquats and slices of candied citron that are twisted are placed on top. A grand and wonderful display when it's finally assembly.



  Mia Figlia Bella Cheesecakes brings back the taste, art and tradition of The Sicilian Cassata Cake.  Sticking to and using only the finest of ingredients, it is baked and assembled in the traditional way which takes time and patience for the best result's possible.  A decadent dessert of outrageous proportions.  

   The pan de sponge, which is also used to assemble the Charolette Russe,  also a pastry of years gone by is made at Mia Figlia Bella Cheesecakes, is a light, airy cake that tastes like heaven!  This pillow of goodness as tradition calls for is drizzled with a sweet liquor.  Moist in every bite and balanced with the rich ricotta filling, glazed, and carefully decorated then topped with Marzipan and candied fruits is done right and to perfection.  A grand dessert for any celebration!

 So whether it be a Wedding, Anniversary, Birthday, Baby or Bridal Shower to Product Launches or a Grand Opening go to Mia Figlia Bella Cheesecakes for this decadent dessert for your special occasion  This Cassata cake can also be decorated or themed to your liking..

 
Check out their extensive website with many delectable and traditional treats.  www.miafigliabellacheesecakes.com
or call for a consult today
609 312-9692
 






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