Marzipan fruit

The Sicilian confectionery school draws much of its origins from the kitchens of the convents. And its products were (and still are) associated with religious celebrations and events. Undisputed symbol of this bond, first religious and then popular, the Frutta di Martorana was born in the 16th century right in the Martorana convent (in the historic center of Palermo). According to legend, it was with these marzipan desserts – very faithful reproductions in shape, color and appearance of fruit and vegetables – that the nuns deceived the emperor's eyes when he visited the convent, decorating the trees in the garden with these marzipan creations. almonds. From there, the success and diffusion were immediate. Ingredients- cane sugar, almonds, bitter almonds