Sicily’s Traditions for Easter: the Marzipan Lamb

Among all the traditions that Sicily preserves for Easter, I still remember the Easter Marzipan Lamb (agnello pasquale in Italian, agneddu pasquali in sicilian dialect). My grandfather used to give one to me every Easter. In fact, the marzipan lamb is an Easter tradition: you cannot find it any other time of the year. I used to prefer it the chocolate eggs, even if so sweet.

I am not quite sure where the tradition of the marzipan Easter lamb started in Sicily, but the town of Favara (Agrigento province) has been organizing a festival every year since 1997. The festival, a spectacle of colors, flavors and sweetness, gathers some of the best pastry chefs of the island. Apparently, some of the recipes of the Easter lamb are dated back to 1800.

To make the base of the marzipan dough:

2 1/4 pounds (1 k) blanched almonds

2 1/4 pounds (1 k) sugar

1 1/4 teaspoons cream of tartar

1/2 cup cinnamon water (see above)

A great wine to pair with this dessert is the Donnafugata Ben Rye’ Passito di Pantelleria. You can find more information about the history and tradition of the marzipan Easter lamb at http://italianfood.about.com/od/italiandesserts/r/blr0732.htm.