Sicilian confectionery is among the most varied and imaginative of our peninsula, even when it comes to the names of sweets. Queen biscuits are known in dialect as 'viscotti ca gigiulena' or 'giurgiulena' where 'giugiulena' is precisely the sesame seeds. These are also the protagonists of another sweet, typical of Christmas, called 'giugiulena': a kind of nougat made with sesame seeds and honey, a clear legacy of the Arab domination of the island. In Catania, on the other hand, sesame biscuits are called 'sesamini', because 'biscotti regina' refers to another type of biscuit prepared for the feast of the dead and similar to the Catalan biscuits from Palermo.