It's our land
that makes us better
Etna generates around it only good fruits. It made the entire confectionery tradition of the island its own in the renewed creation of masterpieces, marked by sweetness.
In the name of the land
Ours pastries tell their own as well as our land's history. Almond paste is more Sicilian than anywhere else because the Arabs left it to us. Chocolate, as good as Swiss chocolate thanks to the Spanish, who learnt from the Aztecs, brought it to Sicily during the sixteenth century domination. Even the soft nougats and crunchy nougats, are a variation of the ancient Arab cubaida of sesame and honey. Traditional pastries that we hope to hand down to the next generations whilst experimenting on new combinations and looking for the right sweetness.
From the land
but always with sweetness
A continuous shifting between soft and crunchy,very sweet and less sweet, chocolatey and not, aromatic and fruity, like a 360 degree journey through the sweetest parts of Sicily.