Classic panettone with candies of orange from Sicily and sultanas fragrant with "Marsala Fine Doc wine"
Sicily is the cradle of Italian pastry, the forge where the ricotta cannolo, the cassata, the sfincione and the fruit martorana have been forged. Sicilian desserts, which have always been connected to religious rites, arise from an ancient art, influenced by recipes, ingredients and important methods by the peoples who dominated the island.
But what are the secrets of this art that the Sicilyum pastry chefs hold, interpret and renew in the creation of such delicious sweets?
First of all, there is the typical creativity of Sicilian pastry chefs, who interpret and renew traditional processes like no other. To this are added the use of grains that mature in the island sun, mother yeast and natural leavening, cooking methods, different for each artifact, which our confectionery faithfully respect.
Finally, not least, the selection and use of those typically Sicilian fruits that the world envies us, such as pistachios and almonds, oranges, mandarins and lemons, figs and black mulberries, Modican chocolate.
