Minne di Sant’Agata: Traditional Sicilian Sweet

Minne di Sant’Agata are among Sicily’s most symbolic pastries. They are sweet, delicate, and rich with centuries of devotion. At first glance, they look like small white-domed cakes, lightly iced and topped with a bright candied cherry. However, their simplicity is deceiving. Beneath the smooth glaze, you’ll find a tender sponge cake filled with velvety ricotta cream, chocolate chips, and sometimes a hint of candied fruit.

These pastries are rich yet never heavy. They are elegant but never fussy. Moreover, whether you enjoy them with an espresso at a Sicilian café or serve them at a family gathering, they always feel like a celebration of sweetness, resilience, and tradition. Ultimately, they represent the heart of Sicilian pastry-making—turning humble ingredients like ricotta, sugar, and sponge cake into something unforgettable.

Discover Sicily’s Iconic Pastry

Minne di Sant’Agata: Traditional Sicilian Sweet

The story behind Minne di Sant’Agata is just as powerful as the pastries themselves. They are made in honor of Saint Agatha, the patroness of Catania, who lived in the 3rd century. According to tradition, Agatha was a young Christian woman who resisted the unwanted advances of a Roman official. As punishment for her faith and courage, she suffered brutal torture, including the removal of her breasts.

Because of this history, the pastries are shaped like small domes and topped with a cherry “nipple,” symbolizing her martyrdom. Although the symbolism is striking, Sicilians do not make these pastries to sensationalize the story. Instead, they prepare them as an act of deep respect and remembrance. Every year on February 5th, during the Festa di Sant’Agata, bakeries across Catania proudly fill their windows with Minne. As a result, the entire city fills with the scent of ricotta, sugar, and citrus.

In the end, making Minne di Sant’Agata is not just about baking. It is about honoring a woman whose courage shaped the identity of an entire city. Today, these pastries live on not only in Catania but also in Sicilian bakeries around the world—delicate little domes carrying centuries of faith, folklore, and flavor.

Typical Ingredients

Sponge Cake
  • Eggs
  • Granulated sugar
  • All-purpose flour
  • Cornstarch (optional, for extra lightness)
  • Vanilla or lemon zest (optional)
Filling
  • Fresh ricotta
  • Powdered sugar
  • Mini chocolate chips
  • Candied orange or citron (optional but authentic)
  • Vanilla extract (optional)
Assembly & Glaze
  • Extra sponge cake crumbs (to help shape the domes)
  • A splash of liqueur, such as Strega, Maraschino, or orange liqueur (optional)
  • Dark chocolate (some versions line the base with a thin layer)
  • Powdered sugar
  • Water or fresh lemon juice
  • A touch of white food coloring, if needed, for the smooth white finish
  • Candied cherries for the top
Minne di Sant’Agata (Sicilian Pastries)
This traditional Minne di Sant’Agata recipe brings the beloved Sicilian pastry straight into your kitchen. Each little dome begins with soft, airy sponge cake, which is then shaped and filled with a rich ricotta cream studded with mini chocolate chips and fragrant candied citrus. The pastries are gently sealed, glazed with a smooth white icing, and topped with a bright candied cherry just like the ones displayed in Catania’s pastry shops during the Festa di Sant’Agata.
Although the pastries look elegant, they are surprisingly simple to assemble with a few basic steps. The ricotta filling is quick to mix, the sponge cake is easy to prepare, and the glaze comes together in minutes.
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Prep Time 40 minutes
Cook Time 20 minutes
Cooling/Chill Time: 1 hour
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 1 cup (120 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tbsp cornstarch (optional, for extra lightness)
  • 1 tsp vanilla extract or grated lemon zest
Filling
  • 2 cups (500 g) fresh whole-milk ricotta, well drained
  • ½ cup (60 g) powdered sugar
  • ⅓ cup (60 g) mini chocolate chips
  • 1 tsp vanilla extract
  • 2–3 tbsp candied orange or citron, finely chopped (optional)
Assembly
  • 1 cup sponge cake crumbs (trimmed from baked cake)
  • 2–3 tbsp liqueur (Strega, Maraschino, or orange liqueur (optional)
  • 4 oz (115 g) dark chocolate, melted (optional base layer)
Glaze & Decoration
  • 2 cups (240 g) powdered sugar
  • 3–4 tbsp water or lemon juice
  • A touch of white food coloring (optional)
  • 12 candied cherries

Equipment

  • Electric mixer (hand or stand)
  • 12-cup muffin pan or 12 small dome molds

Instructions
 

Sponge Cake
  1. Preheat the oven to 350°F (175°C). Line a baking sheet or 9×13 pan with parchment.
    Beat the eggs and sugar for 7–8 minutes, until pale, thick, and tripled in volume.
    Gently fold in the flour and cornstarch, then the vanilla or zest.
    Spread the batter evenly on the prepared pan.
    Bake for 15–18 minutes, or until lightly golden.
    Let it cool completely.
    Once cooled, cut 12 circles (to fit the base of your molds) and crumble the remaining scraps into fine crumbs.
Filling
  1. Press the ricotta through a sieve to remove any graininess.
    Mix the ricotta, powdered sugar, vanilla, chocolate chips, and candied citrus until smooth.
    Chill for 10–15 minutes to firm up.
Shape
  1. Line each muffin cup or dome mold with plastic wrap for easy removal.
    Place a layer of sponge cake crumbs into each mold. Press gently to create a rounded hollow center.
    Brush with a little liqueur if using.
    Spoon ricotta filling into the center of each dome.
    Cover with a circle of sponge cake to seal the bottom.
    Refrigerate for 30 minutes to help them set.
Optional Chocolate Base
  1. Add the Chocolate Base, If using chocolate, remove each dome from the mold.
    Dip or brush the flat bottom with melted dark chocolate.
    Let set in the fridge for 10 minutes.
Glaze
  1. Mix powdered sugar with water or lemon juice until you get a thick but pourable glaze.
    Add a tiny touch of white food coloring if you want the classic bright white finish.
    Place the domes on a rack and spoon or brush glaze over each one, letting it drip down the sides.
    Immediately place a candied cherry on top.
    Let the glaze set for 15–20 minutes.

Notes

Use Well-Drained Ricotta: Always drain the ricotta overnight or at least 2–3 hours. This creates a thicker, creamier filling that won’t leak or soften the sponge cake.
Sieve for Smoothness: Pressing ricotta through a fine sieve makes the filling silky. This one small step dramatically improves the texture.
Keep the Sponge Light: Fold the flour gently into the beaten eggs. Overmixing deflates the batter and makes the sponge dense.
Make Even Domes: Press the sponge crumbs lightly into the mold. If you press too hard, the domes become compact and heavy.
Chill for Easy Handling: Refrigerating the domes before glazing helps them stay firm. This makes glazing smoother and cleaner.
Use Lemon Juice for a Bright Glaze: Water works well, but lemon juice adds a subtle flavor that balances the sweetness.
White Food Coloring Is Optional: Traditional Minne often look snow-white. A small drop of white coloring gives the classic finish, but it’s not required.
Choose Quality Candied Cherries: Bright red, soft cherries look best and stay firmly in place when the glaze is still wet.
Add Liqueur for Authentic Flavor: A splash of Strega, Maraschino, or orange liqueur adds depth. However, you can skip it for a kid-friendly version.
Chocolate Base is Optional but Delicious: A thin layer of dark chocolate helps seal the bottom and adds a rich contrast to the creamy filling.
Work Quickly with the Glaze: The glaze sets fast. Therefore, glaze one dome at a time and add the cherry immediately

Serving

Minne di Sant’Agata are little bites of Sicilian tradition, and they deserve to be enjoyed with care. Serve them slightly chilled so the ricotta filling stays creamy and the glaze keeps its smooth, glossy finish. Let them sit at room temperature for a few minutes, just enough for the flavors to bloom.

These pastries shine alongside a rich espresso or a frothy cappuccino, but they’re equally lovely with a sweet dessert wine, like Moscato. Perfect for family gatherings, holiday tables, or simply as a treat to enjoy slowly, they bring a touch of Sicily to any occasion.

Because each dome is individually sized, they’re ideal for sharing or keeping all to yourself! Arrange them on a pretty platter, maybe dust a little powdered sugar around the edges, and watch them become the centerpiece of conversation. Every bite is a delicate balance of soft sponge, creamy ricotta, a hint of chocolate, and bright candied citrus, a true taste of Sicilian pastry craft.

Storage

To keep Minne di Sant’Agata at their best, store them in an airtight container in the refrigerator. They stay fresh for up to 3 days, with the ricotta filling creamy and the sponge soft.

Avoid stacking the pastries, as the glaze is delicate and can crack or stick. If transporting, place them in a single layer with parchment paper between layers.

Freezing, you can freeze Minne di Sant’Agata for up to 1 month. Wrap each pastry individually in plastic wrap, then place them in an airtight container or freezer bag. To enjoy, thaw them in the refrigerator for a few hours or overnight, and then let them sit at room temperature for 10–15 minutes before serving. Avoid microwaving, as this can ruin the glaze and texture.

These little domes are best enjoyed fresh, but freezing is a convenient option if you want to prepare them ahead for a celebration. The flavors of ricotta, chocolate, and candied citrus remain beautifully intact after thawing.