From 1434, the church was entrusted to the Benedictine nuns of the nearby monastery, founded in 1193 by Goffredo and Eloisa Martorana. The church, thus connected to the convent, began being called “La Martorana”. The Martorana nuns are linked to a singular and very tasty tradition, that of the fruit known as ‘di martorana’. Today, it is one of the sweets that symbolises Sicilian confectionery throughout the world. It is said that Benedictine nuns used to bake small cakes, made of royal or almond paste, using honey and almond flour, which were shaped like fruit and were characterised by their bright colours and sweet smell.
