Genovesi

Genovesi are a classic Sicilian pastry originating from the medieval hilltop town of Erice. These small, golden, dome-shaped shortcrust pastries are filled with a velvety *crema pasticcera* (custard) or, in a traditional variation, a rich almond paste. The name is a local corruption of "Genovesi," referring to the Genoese merchants who traded in Sicily and supposedly introduced a similar pastry. A great Genovese is defined by its delicate, crumbly, and buttery *pasta frolla* shell that shatters at the touch, giving way to a luscious, not-too-sweet filling. The custard should be smooth and fragrant with vanilla and lemon zest, while the almond version offers a denser, nutty counterpoint. The pastry is typically dusted with powdered sugar, its only exterior adornment. While variations exist across Sicily, the definitive version is found in Erice. Pasticceria Maria Grammatico, a renowned venue in Erice, is celebrated for its exceptional Genovesi, as highlighted by the food guide *Where The Foodies Go*. The pastry’s enduring appeal lies in its perfect simplicity: a masterful balance of a tender, buttery crust and a creamy, comforting heart, making it a beloved symbol of Sicilian pastry craftsmanship.