This recipe is based on one of the slow food presidia of the island of Salina, the Caper.
Tasty and eclectic, it lends itself to making many recipes: it is an important food for your diet and your health.
Chef Nicola Micheletti knows how important cheese is in this dessert, because it is precisely the type of dairy products, we choose that characterizes the texture and aroma as well as the flavor of the cheesecake.
Will we ever be willing, one day to twist our way of reading and order a menu again, for example starting from the second and ending with a first like pasta?
According to tradition, the Sicilian Cassata was invented around 998, at the height of Muslim domination, by the court cooks of the Emir who resided at the Kalsa in Palermo.
Spaghetti from the Martelli pasta factory cooked in extraction of smoked Pecorino di San Rossore, black truffle and Tuscan foie gras
