What are the ingredients for a good vassoio di paste? What kind of paste (‘pastries’) should you include?
It’s hard to say…
You might want to pick a few cannoli siciliani, that don’t need introduction
Maybe some mini-cassate siciliane, how can you say no?
if you are in Catania you might want to try some minnuzze di Sant’Agata (lit. ‘S. Agata’s boops’ because among the tortures she underwent was the cutting off of her breasts)
Ah the art of putting together the perfect tray of paste! That’s a really hard job, it requires a lot of practice…
(See also “I miss paste – 1 – 2” https://misshome.wordpress.com/2014/03/24/265-i-miss-paste-1/