It wasn't only architecture that was affected by the Arabic influence in Sicily (see, for example Palazzo della Zisa in Palermo and the marvellous cloisters of Monreale), but cooking as well, particularly the art of making cakes, pastries and desserts. A trip to Sicily reveals all the myriad layers of outside influence left by the peoples who have colonised the island through the art of the dessert maker, from pastry tart to ice-cream.
The two most important influences on Sicilian dessert making are, first of all, a deeply ingrained culture with Arabic roots, and secondly the influence of the kitchens of monastic orders. The convents of the Martorana and of Santa Caterina, and the monasteries of the Vergini, of San Vito, of Badia del Cancelliere, and of the Osiglione play a crucial role in Palermo. Other important culinary arts have origins in the monasteries of the Annunciata in Paternò, Santa Chiara in Noto, Santa Caterina in Sciacca, San Carlo in Erice, and Santo Spirito in Agrigento.
Today, the fruit of these long traditions can be found in all the pasticceria shops on the island.

Stops on the trip
Once very localised in character, Sicilian dessert making traditions have spread throughout the island in recent times so that the major specialities can be found almost anywhere, from cassata to cannolo di ricotta, from torrone to pasta di mandorle. Some localities cling strongly to their original local traditions, and it is these that we visit on an itinerary that starts in Messina and goes round the island in a clockwise fashion to Palermo.