A journey into the imaginary of Sicilian pastry.

This article is an anthropological archeology of Sicilian confectionery, from the prehistoric-like assemblage of sesame seeds and honey (giurgiulena) to the extravagant gelato di campagna and the baroque-rustic cassata. Sweets are analyzed as architectural constructions that rely on newly discovered ingredients and techniques to create edible edifices that amazed the eye as much as the palate. They emerge from their historical and social context and affirm themselves as moments of innovation in the culinary art.