In a kitchen in Castel Castagna, in the Sicilian Valley, Monica Di Gaetano cuts a now cold and firm milk custard into diamond shapes, coats the pieces first in flour and then in beaten egg, before sliding them into hot oil<\/b>. Within moments, the morsels puff up and turn golden; once drained, a quick coating of sugar mixed with powdered cinnamon completes them. These are fritti di latte, a humble yet exquisite, sweet traditionally served at weddings or prepared for the delight of children.<\/p>\n","protected":false},"excerpt":{"rendered":"