Sicily’s Easter Lambs

Making lambs of marzipan (sweet almond paste) is an Easter tradition in Sicily that is passed from mothers to sons and daughters. Like decorating Easter eggs or gingerbread houses at Christmas, the creators take pride in how the outfit their lambs. This beautiful one–and extremely delicious, I might add!–was made by Annalisa Pompeo, the owner of goSicily, a cooking school for tourists in Agrigento. I met Annalisa last evening and she gave me this marvelous marzipan lamb. My cousins and I enjoyed sharing it, piece by piece. Not only does the outside look adorable, but the inside is stuffed with salty pistachio pesto. What a combination with the sweet almond paste! Brava Annalisa! And thank you! Mille grazie!


3 Comments Add yours

  1. How adorable! 🙂

  2. Bev Mutnick says:

    Exceptional! I can imagine the taste!

    1. Bev, I thought it was so good, but even my Sicilian cousin commented on how outstanding it was from others she’s had during her lifetime! Annalisa is quite the cook!

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