It all originates from an extravagant nobleman and his vices. It seems that the first to ask not to have broken the cabbasisi was a rather eccentric Sicilian nobleman. The aristocrat had planted a couple of specimens of Cyperus esculentus in the garden of his summer residence, in a place very dear to him, near an ancient tree where he loved to read and smoke a cigar. To keep away anyone who might disturb his oasis of peace, he had found a trick: attributing a certain delicacy to the plant. For this reason, the farmer Turi was therefore designated as the proud guardian of the ancient tubers and peremptorily, to anyone who approached, he shouted: “Do not break the Cabbasisi of the Master!”
The Cabbasisi of Turi have the dress of those “Earth Almonds”: they are in fact covered with pure and primitive Cyperus Esculentus flour.
Already at the first taste, the best co-protagonist among the actors of the past welcomes us: Modicano chocolate. From the Aztecs to the Spanish conquerors who, once they learned the preparation technique, introduced it in the County of Modica between the sixteenth and seventeenth centuries. The production of chocolate took root and resisted the passing of the centuries maintaining the cold working which makes this chocolate unique.
And it is among the grains of sugar, which will not melt except on the palate, that we find the toasted almonds of the Val di Noto, another wonderful symbol of Sicilian excellence.
