Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Scicli Priest’s Caps - A Sicilian Autumn Sweet Steeped in Tradition
Discover the enchanting ‘Priest’s Caps’ of Scicli – delicate semolina pastries filled with almonds and citrus, gently simmered in sweetened grape must. A true taste of Sicilian autumn.
🛒 Ingredients
- ✓ 2 litres sweetened grape must
- ✓ 500 g semolina flour
- ✓ 200 g toasted almonds, finely chopped
- ✓ 60 g sugar
- ✓ Zest of 1 unwaxed orange
- ✓ Ground cinnamon, to taste
📊 Nutritional Information
There are certain recipes that feel like an embrace from a place you’ve never lived, yet somehow know by heart. Scicli’s beloved Priest’s Caps - or cappeḍḍi di parrinu - are exactly that sort of sweet. These little semolina parcels, traditionally prepared during the grape harvest in the Ragusa countryside, capture the scent of autumn in Sicily: sun-warmed vineyards, almonds toasting in family kitchens, and the citrus notes that linger in the air long after the season’s last oranges have been picked.
Think of them as gentle, rustic cousins of filled pastries - soft, fragrant bundles simmered not in water, but in sweetened grape must, which paints them the colour of late-afternoon light. Inside, a simple but enchanting filling: toasted almonds, sugar, orange zest, and a whisper of cinnamon.
They are the sort of sweet you serve warm, perhaps on a chilly October evening, letting the steam mingle with the perfume of fruit and spice. One bite, and you’re transported straight to the Iblean hills at harvest time.
👨🍳 Preparation
- 1
Place the sifted semolina on a clean work surface and pour in 300 ml of the sweetened grape must.
- 2
Knead until you have a smooth, firm dough, then cover with a cloth and let it rest for about 30 minutes.
- 3
Meanwhile, prepare the filling by mixing the chopped toasted almonds, sugar, cinnamon, orange zest and a splash of must to create a soft, aromatic mixture.
- 4
Roll the dough into a thin sheet and cut into squares about 8–10 cm wide.
- 5
Spoon a little filling into the centre of each square and fold into a small bundle, sealing the edges firmly.
- 6
Bring the remaining grape must to a gentle boil in a large pot, then lower in the pastries and cook for around 15 minutes.
- 7
Lift the sweets out with a slotted spoon and serve warm, with a dusting of cinnamon or fresh orange zest.
💡 Tips and Variations
For a more aromatic filling, you can add a drizzle of honey or a spoonful of vino cotto. Some Sicilian families also add a pinch of ground cloves for a richer, spiced finish.
📦 Storage
- • Store the Priest’s Caps in an airtight container in a cool, dry place for up to 3 days.
- • Alternatively, keep them in the fridge for up to 5 days.
- • Warm them gently before serving to revive the fragrance of the grape must.
🍷 Pairing
These autumnal sweets pair beautifully with a glass of dry Marsala Oro, whose subtle aromatics and notes of dried fruit complement both the almond filling and the gentle sweetness of the must.
Preparing Priest’s Caps from Scicli is a way of bringing a little Sicilian soul into your kitchen. These humble yet enchanting sweets speak of grape harvests, family tradition, and the warmth of a countryside that celebrates its seasons with quiet pride. Enjoy them, share them, and let their story linger long after the last bite.
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