Dish

Frutta martorana

Frutta martorana is made by mixing almond paste with sugar and water to form a dough. The dough is then shaped into various fruit shapes and painted with food coloring to resemble real fruits. The dessert is often served with coffee or sweet wine.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert

Origins and history

Frutta martorana originated in the 15th century in the Martorana convent in Palermo, Sicily. The nuns of the convent created the dessert to decorate the church during religious festivals. The dessert became popular among the locals and eventually spread throughout Sicily and Italy.

Dietary considerations

Frutta martorana is gluten-free and dairy-free, making it suitable for those with celiac disease or lactose intolerance. However, it is high in sugar and should be consumed in moderation.

Variations

There are many variations of frutta martorana, with different shapes and colors representing different fruits. Some variations also include a filling made from candied fruit or chocolate.

Presentation and garnishing

To make frutta martorana, it is important to use high-quality almond paste and food coloring. The dough should be kneaded until it is smooth and pliable, and the fruit shapes should be carefully crafted to resemble real fruits. The dessert is often presented on a platter or in a decorative bowl and garnished with fresh mint leaves or edible flowers to enhance its visual appeal.

Tips & Tricks

When shaping the dough, it can be helpful to use a mold or template to ensure consistent fruit shapes. It is also important to let the painted fruit dry completely before serving to prevent the colors from bleeding.

Side-dishes

Frutta martorana is typically served as a dessert on its own, but it can also be used as a decorative centerpiece for special occasions. It pairs well with coffee or sweet wine.