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The Easter lambs of Favara (AG) originate from the monastery that in the 19th century used donations such as begging for almonds, pistachios and sugar from the area to process them and obtain the sheep to sell to the wealthy local families in order to finance the monastery.
The Favarese lamb is distinguished by the soft processing of the almond in balance between sweet almonds and bitter almonds so as not to make the taste cloying. The almond paste contains a heart of pistachio paste with a marked flavor.
To prevent the pasta from drying out, the lamb is covered with a fleece of solid sugar to avoid excessive transpiration.
Ingredients: almonds, pistachio, sugar, water, lemon, vanillin, glucose syrup. Dyes: for red (E122, E124), for brown (E102, E131, E151), for black (E153)
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