Sicilian Cassatine, a signature recipe by Mario Cortese, Pastry Chef at Tenuta Anasita, a buffalo farm established in Sicily, in the Valle del Mela territory within the province of Messina.
This esteemed company produces exceptional buffalo milk products, harmoniously blending artisanal methods with innovative techniques while upholding the highest standards of animal welfare.
Tenuta Anasita
It all begins with the buffalo. Tenuta Anasita’s products of excellence are born solely from the milk of buffaloes raised in Santa Lucia del Mela, in the province of Messina, and nourished with carefully selected forages and cereals. These form the basis for the products crafted at their award-winning pastry shop with an adjoining creamery, launched in San Filippo del Mela in 2022.
Tenuta Anasita: The Farm
In 2004, the first buffaloes of the highest bloodline were acquired, finding their ideal environment for growth and reproduction in Santa Lucia del Mela. Today, the farm boasts a herd of approximately 400 animals thriving across an area of around 30,000 square meters. The state-of-the-art barn is three times more spacious than standard, featuring automated systems and a sophisticated ventilation and misting system that ensures a consistently healthy, cool, and airy environment.
Considerable attention is dedicated to the animals’ cleanliness and well-being. The buffaloes enjoy ample pools for cooling off during the summer and soft bedding for rest. Nutrition is one of the aspects the company meticulously manages, providing the buffaloes daily with a selection of self-produced forages and cereals sourced from Sicilian farms. This careful feeding regimen is fundamental to guaranteeing the exceptional quality of the buffalo milk and meat. The company’s productive land spans approximately 42 hectares across the region, cultivating forage for the buffaloes, as well as citrus fruits, other fruits, extra virgin olive oil, and vegetables.
Tenuta Anasita: The Creamery
The modern creamery, featuring a pastry shop and breakfast room, inaugurated in March 2022 in San Filippo del Mela at Via Avv. Ludovico Fulci, just a few hundred meters from the Milazzo motorway exit, is situated within an historic hamlet that respects the rhythms of nature and celebrates the richness of the land. The entire hamlet was acquired in 2018, followed by a restoration effort to revive the ancient splendor of the 18th-century farmhouses and the surrounding land.
At the Tenuta Anasita dairy, one can purchase mozzarella, strictly hand-stretched using the mozzatura technique, as well as burrata, ricotta, caciotte, provole, tuma, stracciatella, yogurt, panna cotta, and puddings. All buffalo milk products are strictly artisanal, crafted by the expert hands of Master Cheesemaker Pasquale Stanzione, who brings over 30 years of experience from the finest dairies in Paestum, Campania, and his dedicated team. Tenuta Anasita also offers artisanal buffalo charcuterie (including salame, bresaola, mortadella, and pistachio salame) and buffalo meat.
Tenuta Anasita: The Pastry Shop
Tenuta Anasita is also an exceptional pastry destination with a café, garden, and breakfast room. All the specialties created by Pastry Chef Mario Cortese and his team are prepared with the highest quality raw ingredients. Highlights include exquisite maritozzi with buffalo cream, tarts, croissants, cassate, cannoli filled with buffalo ricotta, granita, and gelati.
Tenuta Anasita: Future Projects
The future project currently underway involves opening a wine bar with a kitchen and establishing a dream guest accommodation. The production of wine from indigenous Sicilian grape varietals is also planned.
Ingredients
For the Pistachio Sponge Cake
For the Marzipan
For the Ricotta Cream
For the Sugar Glaze
Procedure
For the Sponge Cake
Whip the eggs and sugar until significantly increased in volume, achieving a light and stable consistency. Gently fold in the previously sifted flours. Spread the mixture onto a baking sheet to a uniform thickness of approximately 1 cm and bake at 170°C (340°F) until the top is golden brown. Allow to cool completely before unmolding.
For the Marzipan
Combine all ingredients and knead until a smooth dough forms. Shape into a ball, wrap tightly in plastic film, and refrigerate for at least 30 minutes. Then, roll out thinly to a thickness of 3 millimeters.
For the Ricotta Cream
Energetically whisk the buffalo ricotta, which has been previously drained, with sugar, salt, cinnamon, and orange zest. Keep chilled until ready to use.
For the Sugar Glaze
Prepare the glaze by whisking the icing sugar with a few drops of lemon (or orange) juice until the mixture is smooth, homogenous, and reaches a creamy consistency.
For Assembling the Cassatina
Line the interior of a 7 cm diameter, 4 cm high pastry ring (coppapasta) with the rolled marzipan. Place a disc of pistachio sponge cake inside. Fill with the ricotta cream, leaving about one centimeter of space from the top edge of the ring. Close with another disc of pistachio sponge cake. Gently press with fingers to ensure the dessert is well-compacted. Refrigerate for about 30 minutes, then carefully remove the pastry ring. Finally, using a small spatula, spread the sugar glaze evenly over the surface. Serve the Sicilian Cassatina.