Dried or 'dura' quince jelly is an extraordinary jam made in Sicily. There is also a spreadable version, but the original one is and always remains the formette version that is eaten in pieces. The recipe for cotognata, which is widespread in most of Sicily and especially in the east, is an inheritance from Spanish domination: this delicious preparation was imported during the Aragonese kingdom and is still very present in Latin America and Istrael. It is not too laborious to make, but does require a little patience. To eat it, we have to wait about a week from the day we prepare it. Eating it on its own is a pleasure, but if you want to enjoy an unbeatable quince paste, I recommend eating it in slices or with cheese and cold cuts and accompanying it with a good Marsala wine. It is used a lot by sportspeople, especially cyclists who eat it while cycling, as it is rich in sugar and gives a lot of energy.