Prep time:


Cooking time:




Wine pairing:

Panizzi Passito di Toscana igt

"Naked" cassata

Put the ricotta in a bowl and gradually incorporate the sugar, mashing with a fork, until the ricotta is creamy. Add the chocolate, chopped pistachios and cinnamon.

Mix well and fill the cups. Garnish with a red candied cherry in the centre and other candied fruit. Keep in the fridge until ready to serve.

(4 people): 800 g of sheep's milk ricotta, 250 g of fine granulated sugar, 200 g of dark chocolate chips, 200 g of pistachios, 200 g of mixed candied fruit, cinnamon powder.