At Home with Dolci Siciliani in Mazara del Vallo

The tray of dolci siciliani is set seductively on the dinner table. Wearing nothing but a thin sheet of paper, it teases the eye with a hint of roundness that lays beneath.

Profitterol - Mazara del Vallo

“Take a photo of the name of the Pasticceria,” someone yells out from around the dinner table. I smile, pleased that my relatives who have a home in Mazara del Vallo‘s Kasbah no longer consider me odd for pointing a camera at food every time it is presented.

Profitterol is the best in Mazara,” Cousin D affirms, slowly peeling the paper and watching my face for a reaction.

Profitterol Sicilian sweets

A feast of sugary goodness unravels before me. There are dolci I recognise, others pique my curiosity.

Baba al rum

For a start, I choose a babà al rum. Napolitan in origin, this mushroom-shaped babà is soft, sweet and swimming in a pool of rum. Of all the babas I have eaten, including their French cousin, baba au rhum, this is the only one doused with enough alcohol to make me giddy. Not that I complain.

Bombe di Ricotta

“Try the Bomba di Ricotta!”

Bombe di Ricotta

Before I have a chance to protest that I am not a fan of ricotta cheese, a piece is thrust on my plate. I am assured this is “nothing like the ricotta you eat in Sydney”. E vero, I nod as all it takes is just one mouthful to convert me.

cassata siciliana

“E questa?” I ask, pointing to the temptation in green and white, wearing a pretty skirt topped with a candied cherry and fruit.

Cassatina siciliana. Not the cassata ice cream you know,” Cousin D hastens to add.

I am in marzipan heaven.

Profitterol – Pasticceria Gelateria
Via Vittorio Veneto n.77v
91026 Mazara Del Vallo
Sicily – Italy


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At Home with Dolci Siciliani in Mazara del Vallo was last modified: December 20th, 2015 by Corinne Mossati

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.


  1. I think I’d pass on the green wiggly dessert but dive into the baba and bomba! And I love the paper hiding the desserts until it’s time.

  2. So not fair to temp us like this. If only you could share more than the photos, but I’m not sure if you would. 🙂 Thanks for the post.

    • Prego! If only I could offer you the whole tray and more! In fact, I made myself so hungry while working on this post. The perils of writing about food! 🙂

  3. Oh yum! Could eat that whole platter…well, the cassatina is a bit heavy, but I would try my hardest to fit it all in 🙂 I’ve never had the Bomba di Ricotta, but looks like I’ve been missing out, lol..we’ve got our fair-share of pastries here of course, but something about the Italian presentation always gets me so excited…wonderful photos, thanks for sharing!

    • Actually, it’s not that rich, and I could have easily eaten a couple! The bomba is addictive. It should come with a warning!

  4. Greetings Corinne.

    I know that pastry shop, it is one of the best in town.

  5. Pingback: Italy on a Plate - The Week in Italian Food: 9-25-2010 - Food Lover's OdysseyFood Lover's Odyssey

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