Maria Grammatico

Maria Grammatico maintains traditional methods and standards for all the sweet treats and pantry items she creates at her small rustic pasticceria in Erice, Sicily. Traditional Cotognata or Sicilian quince paste is made by carefully following a two step process.

Step One: Ripe quince is harvested when it is bright yellow and smells of pineapple. The whole fruit is chopped and added to water, then cooked until the quince is very soft and the color is rose pink. The mixture is strained and cooled.

Step Two: Additional ripe quince is peeled, cored, chopped and covered with the quince mixture from Step One. The mixture is brought to a boil and cooked until the chopped quince is very soft. The mixture is put through a food mill and sugar is added to the resulting paste. The mixture is brought to a boil over low heat and cooked until very thick. The thickened mixture, known as cotognata, is then poured into a rectangular pan to cool. When cool, it is cut by hand into bars and then wrapped.

Serve slices of cotognata with Pecorino or Stagionato sheep and cow's milk cheese. It is also delicious in a panini with proscuitto, Pecorino and arugula.

Each bar of Maria Grammatico Cotognata contains 3.52oz (100g)

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