« pan di Spagna | Main | minni di Sant'Aita »

June 16, 2007


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Lovely, Simona, just lovely.
Thank you. I know I won't be able to wait for Easter to bake these.

Simona Carini

Thanks Susan. Those are not yet 'your' cassatine: I will talk about them in the next post. You bring up two interesting points. As I mentioned in a previous post, in Italy you can buy pan di Spagna in bakeries, which makes the preparation of cassata easier, because then it is a matter of assembling it. The recipes in English that I found on the web all start with the baking of pan di Spagna. I am wondering if there are Italian bakeries in NY that sell it. Then it is a matter of finding good ricotta. Also, there exists a baked version of cassata, called infornata or al forno (cooked in the oven), in which the ricotta filling is baked together with the external pastry, which is a crust and not pan di Spagna.


Another wonderful entry, and I love your story about the bakery.

Simona Carini

Thanks Lisa. It is funny to observe how memory keeps certain episodes and they almost feel like they happened yesterday.


I will be on the look out for these treats and make a notation of the pasticceria Dagnino.


Simona Carini

I will be in Rome in October and I will introduce my husband to it. After talking about it I want to visit it again.

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