Fiasconaro

Fiasconaro bakes in Castelbuono in the Madonie mountains, using a natural starter and Sicilian ingredients: Bronte pistachio, almonds, citrus, manna, Modica chocolate, Marsala DOP and Zibibbo IGP. Here you will find the full leavened range plus the dry pastry line.

Panettone

• Traditional — with Marsala DOP and Zibibbo IGP, almond with raisins and icing, hazelnut, and a version without raisins or candied fruit.
• Fruit — apple and cinnamon, Sicilian citrus and saffron, pineapple apricot and pistachio, pear and chocolate, forest fruits with white chocolate.
• Chocolate — apricot with Modica chocolate, Sicilian chocolate, and chocolate with chips and icing.
• With cream and spatula — with almond cream and with coffee cream.
• Dolce&Gabbana edition — Sicilian pistachio in a green tin, citrus and saffron, apple and cinnamon: panettone and artisan products.

Torrone and crunch

• 150 g soft Sicilian torrone — classic, lemon, pistachio and dark chocolate.
• Torroncini — assorted in a 250 g octagonal box and a 120 g manna version, a Madonie speciality.
• 180 g Cubaita — the Sicilian crunch, pistachio with almond and sesame or chocolate with walnuts and hazelnuts.

The 500 g and 750 g sizes exist precisely because a kilo panettone is a lot for two people. Manna, the resin tapped from Madonie ash trees, is an ingredient you will barely find anywhere else. More artisan baking: Galup and Strega Alberti. Shipped from Italy within the next working day.