From an old recipe which is handed on from generation to generation, with simple, fresh and genuine ingredients mixed by skilful hands, born the “curled cakes”, one of the most genuine delicacies among the 234 produits in Sicily.

Almond flour, refined white sugar, entire fresh eggs, grated lemon’s peel and spices are mixed together sieved in a tool particular when allows the formation of the curls.

The cakes are about 8 centimeters long, their diameter is of 3 centimeters and the weight is about 35 grams. 

They can be conserved naturally maintaining their freshness and fragrance for some weeks (they can be frozen for various months).

Made famous by the novel “The Leopard” by Giuseppe Tomasi di Lampedusa, the "curled cakes" are still comes produced by the nuns of the cloister in Palma di Montechiaro, a town near Agrigento (Sicily). They are also produced by the pastry shops and the local housewives.