Recipe Cotognata


1 lb. 2 oz. quince pulp
1 lb. sugar
One lemon, squeezed

How to make COTOGNATA:

Remove the core of the quinces and cook in boiling water till tender to the fork. Drain and cool. Sift the pulp. Add sugar and juice of the lemon. Cook this mixture over medium heat for 10 mins, stirring occasionally.

Warm-up a mold and pour in the mixture. Let it dry in a cool and airy place. When a light film of sugar has formed on top, turn the cotognata in a dish so that it can dry on the other side.

Cotognata is a typical Sicilian dessert, and it is customary to make it in a small mold, in the shape of a fish or leaf.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at