O Madia, in Italian, are those sweets that were kept inside these large wooden trunks to preserve their fragrance. Ricini convent sweets are now known worldwide thanks to the extraordinary communication skills of Maria Grammatico and chefs Mauro Adragna and Peppe Buffa (Crazy Horse).
Many of the ericine girls were sent to the nuns to learn the trades with which they would later support themselves. In the convents they learned how to decorate cakes and how to work with almond flour and all the other ingredients that perfume the streets of this city.
The genovesi, mustazzoli, paste volanti, lingue di suocera, zibibibbo pastries, cuscinetti al cerdo, baci di dama, and marturana fruit flood every single stone with their warm fragrance, multiplying the fairy-tale dimension of Erice.
