Sweet arrived here in Naples from the Sicilian tradition, almond paste, also called real pasta, has centuries of history behind it. In its earliest versions it even goes back to the Arabs, who since the sixth century dedicated themselves to the cultivation of sugar cane, from which they obtained delicious spicy sweets. They were the ones who brought to Sicily this delight born by mixing sucked and ground almonds.
Five centuries later we find traces of almond paste in the church of Santa Maria dell’Ammiraglio Giorgio di Antochia, annexed to the convent of the Martorana in Palermo. It is there that the dessert was worked and then offered to King Roger II, which is why he took the name of pasta rià li-