Frutta martorana

Frutta martorana (plural: Frutti della Martorana ) are fruits of marzipan, which count on Sicily 's oldest and most popular confectionery.

History

The term Frutta martorana goes back to the Monastery of La Martorana in Palermo, which was founded in the late 12th century by Eloisia Martorana. The nuns knew the secret of marzipan preparation from the period of Arab domination, and passed it down from generation to generation ever since. On the occasion of a feast of Pope Clement V in 1308 two trees with natural-looking apples, grapes and figs were hung from marzipan. With the success that had the fruit at the Festival guests began the traditional production of Frutti della Martorana.

Production

The Sicilian Marzipanteig, also called real pasta is made from peeled almonds, icing sugar, lemon essence or Orangenblütenwassser and vanilla. From this mass of fruits of all kinds are modeled and colored with vegetable dyes and painted so that they look deceptively real. At Easter are from the real pasta also Picureddi, small Easter lambs, and shaped other religious symbols.

More

The church of Santa Maria dell'Ammiraglio that was attached to the monastery in the 15th century, bears in Palermo since then the name of La Martorana.