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A shortcrust pastry sweet, whose ancient tradition hark back to Erice’s convents of San Carlo and Santa Teresa, where the cloistered nuns would prepare their delicious recipes.
A thin, slightly crunchy shortcrust pastry in a round shape holds, like a secret, a delicious cream filling. The recipe includes ingredients such as milk, starch, sugar, egg yolk and lemon zest. Eating freshly baked genovesi is an experience to be savoured, the short pastry and its filling crumbling away in sheer mouthwatering ecstasy.
A dusting of pure white icing sugar is the graceful finishing touch, along with the bed of crinkled paper on which they are laid in plain view on the counters of the bakeries in Erice.
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