Paste Ricce are biscuits made of Pasta Reale, which translates to “royal pastry” and refers to the traditional almond pastry popular in every corner of Sicily. Paste Ricce have a crispy crust coating a very soft and sweet almond core.
Pasta Riccia has many variations, and Pasticceria Angelo Inglima offers it in the simple form of a biscuit made with sugar and almonds of the utmost quality, combined together to obtain a superb almond paste, flavoured with Sicilian lemon zest.
Origin of Sicilian Paste Ricce
The origins of Sicilian Pasta Riccia date way back and are still discussed, and some think the first recipe belongs to Arab tradition from the 6th century: they used to combine ground almonds, cane sugar, spices and nuts to create a sweet dough,
However, in the history of Sicilian pastry, Pasta Riccia originates in the Middle Ages, in the year
1100. Once again, just like many other typical Sicilian pastries, it happened in the Martorana convent of Palermo, a building next to the church of Santa Maria dell’Ammiraglio dedicated to George of Antioch, admiral of king Ruggero II.
Within the walls of the Martorana convent, Pasta Riccia was created, just like every other almond pastry, including Martorana’s fruit.
Why should I buy Paste Ricce?
Pasta Riccia is one of the most representative pastry of Sicily. If you love the scents of our land, you can find them all enclosed into these small almond biscuits. Paste Ricce are an ideal biscuit for afternoon tea or the perfect sweet treat to end a meal.
Pasta Riccia, like many other almond pastries, has been recognised as Traditional Agrifood Product
(PAT) from the Ministry of Agriculture and Forestry.
Every biscuit is individually packed, allowing you to bring Paste Ricce anywhere: in your bag, to school, to the office.
