The cassatelle di Agira are typical of the municipality of the same name in the province of Enna. A very ancient dessert, it is thought to date back to the Spanish domination in Sicily which brought the use of chocolate to the island. They have the shape of a prepared crescent and are prepared with a tender shortcrust pastry dusted with powdered sugar and filled with a mixture of cocoa, ground almonds, chickpea flour, sugar and dried lemon peel and a little cinnamon. Their production is very laborious and requires several steps jealously guarded and handed down from generation to generation. The secret of a perfect cassatella lies in the balance of the individual ingredients that make up the filling and in a thin, soft and crumbly shortcrust pastry.