{"id":24478,"date":"2021-05-23T16:52:55","date_gmt":"2021-05-23T14:52:55","guid":{"rendered":"https:\/\/bake-street.com\/?p=24478"},"modified":"2026-04-08T12:25:56","modified_gmt":"2026-04-08T10:25:56","slug":"sicilian-watermelon-tart","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/sicilian-watermelon-tart\/","title":{"rendered":"Sicilian Watermelon Tart – Crostata al Gelo di Anguria"},"content":{"rendered":"

Let’s go preparing recipes for the summer, heat and good weather so that we are not caught off guard. The recipe that I bring you today I wanted to do it for a long time, about 2 years, but we know that these things happen many times… You find the recipe in winter, you have to wait for the season of that fruit, then things happen that make it remain in the background and in the end, it is forgotten. This year, as soon as the first watermelons arrived and they already tasted good, I made it. So today I share with you how to make Crostata al Gelo di Anguria – Sicilian Watermelon Tart<\/strong>.<\/p>\n

I know, it seems strange, almost impossible, to think that we can elaborate a cake interior (all the filling) with this fruit. At least that’s the first thing I thought when I saw it. I was very surprised and could not imagine what its texture and flavor would be like. I tell you, it is fascinating. Especially if you are lovers of this fruit.<\/p>\n

<\/p>\n

\"Crostata <\/picture><\/div>\n
Crostata origin.<\/h5>\n

Crostata is an Italian recipe with Italian origin that consists of two very simple and easy preparations; pasta frolla and a filling that can be composed of jam, fresh fruit or cream<\/strong>. Some time ago I left you this Crostata di Ricotta<\/strong><\/a> that is a real treat.<\/p>\n

Pasta frolla or pasta flora<\/strong> is a variant of the famous shortcrust pastry and is used to make pastries such as pastiera napolitana<\/strong>, although it is also very famous and used in Argentina and Uruguay where they make a cake with pasta frolla and quince.<\/em><\/p><\/blockquote>\n

Like the vast majority of recipes and elaborations, they all have an origin, history or legend that surrounds them. It was not going to be less in the case of the crostata.<\/p>\n

The first legend about the origin of crostata<\/strong> tells of a beautiful mermaid who had settled in the Gulf of Naples and, every spring, delighted the inhabitants of the coast with her sweet melody. To thank her for her kindness and the beauty of her songs, the inhabitants sent seven maidens who each carried something very valuable as a gift; flour, ricotta cheese, eggs, soft wheat boiled in milk, orange blossom water, spices and sugar.<\/p>\n

The mermaid accepted these gifts, very happily, and brought them before the Gods. They created a wonderful cake with all the offerings and she took it back to the villagers.<\/p>\n

As we examine each of the ingredients mentioned in the legend, we discover that they lend themselves to various interpretations and, quite possibly, can be linked to the Christian tradition<\/strong>. In fact, ricotta cheese and sugar refer to milk and honey, votive offerings<\/strong> typical of early Christian ceremonies. The egg has always had a strong symbolic value of rebirth<\/strong> and, in the Christian context, of resurrection<\/strong>. Together with orange blossom water, it symbolizes the return of spring and the triumph of life<\/strong>.<\/p>\n

So although the legend takes place in a pre-Christian era, the references to Christianity reveal a very different reality.<\/p>\n

The second legend is about fishermen<\/strong>. Due to a sudden heavy storm, the fishermen had to stay at sea without being able to return to port. Once they were able to return, they were asked how they were able to survive at sea for so long, to which they replied that they had eaten “Pasta di Ieri<\/strong><\/em>” (Yesterday’s Pasta), hence pastiera<\/strong><\/em>. It is made from ricotta cheese, eggs, wheat and spices. Pastiera could be interpreted as a symbol of rebirth, since it saved the lives of the four fishermen.<\/p>\n\"Crostata <\/picture>\n

Apart from the legends…<\/h5>\n

After the year 1000, in Venice, there was a recipe based on pasta frolla that could well be compared to the famous crostata. Sugar imported from the East was used to make it.<\/p>\n

The first official recipe was included in a cooking treatise in the 14th century by Guillaume Tirel<\/strong><\/em>, known under the pseudonym Taillevent<\/strong><\/em>, the famous French cook who served Philip VI, Charles V and Charles VI, author of the famous cooking manuscript “Le Viandier<\/strong><\/em>“.<\/p>\n

The birth of the modern pastiera is attributed to a nun of the convent of S. Gregorio Armeno, who first used the ingredients provided for this pastry, quite possibly inspired by an earlier recipe. It is to her that we owe the mystical meaning assumed by the pastiera, which made it one of the Easter sweets par excellence, the Resurrection of Christ. For this reason, the pastiera is cooked on Good Friday and consumed during Easter.<\/p>\n

\"Crostata <\/picture><\/div>\n
Gelo di Mellone.<\/h5>\n

Also known as “watermelon frost<\/strong>” is a Sicilian dessert with origins dating back many years. Most probably, this sweet was brought to Sicily by the arb\u00ebresh\u00eb<\/strong>, a population of Albanian origin that settled in the western part of the island, near Palermo. To this day, they still reside there and are called Albanians of Italy or Italo-Albanians.<\/p>\n

Other sources claim that this sweet may have Arab origin due to the presence of jasmine and pistachios.<\/p>\n

This sweet is traditionally prepared in Palermo during the month of July, to celebrate the feast of Santa Rosalia<\/strong>, patron saint of the city. In other parts of the region, it is prepared on the day of “Ferragosto<\/strong><\/em><\/a>“, August 15 for the feast of the Assumption. Although nowadays it is enjoyed throughout the summer.<\/p>\n

\n

Watermelon in Italian is called cocomero<\/strong>, although in the north it is called anguria<\/strong>. And melon is called melone<\/strong>. But in Sicily, both watermelons and melons are called mellone<\/strong> or muluni<\/strong> (red melon is watermelon and white melon is melon).<\/em><\/p>\n<\/blockquote>\n

Traditionally, this dessert is usually served alone, i.e. the watermelon frosting (in a bowl or unmolded) decorated with pistachios, chocolate nibs and jasmine flowers. But like all sweets, it has evolved and has been transformed to be prepared also as a cake giving rise to this wonderful Crostata al gelo di anguria.<\/p>\n

Whether in one format or another, I encourage you to try it and enjoy it. It is undoubtedly an exquisite dessert to enjoy during summer evenings.<\/p>\n