Sicilian High Pastry
The family-owned company began with a small ice cream shop in Castelbuono, Sicily, in the 1950’s. Four decades later, Mario Fiasconaro’s sons — Fausto, Martino, and Nicola — launched a new era by taking on the Northern Italian panettone. Nicola Fiasconaro, a talented pastry chef, created a Sicilian interpretation of the Milan sweet bread that would make the brand world-famous. In doing so he achieved great recognition, earning the title of Honorary Citizen from the Municipal Administration of Avola, as well as Cavalieri del Lavoro; two great distinctions in business and cultural excellence on behalf of Sicily.
Flavors of Sicily
Fiasconaro Traditional Italian panettone bread (also called Traditional panettone Christmas cake) is made from naturally leavened sourdough — a process that can take up to three days. Local Sicilian ingredients are selected for flavor, including pistachio, fresh candied oranges and raisins, Modica chocolate, apricots, almonds, and a precious natural sap called manna. It is then flavored with marsala and zibibbo wine. Every step is done manually, hand wrapped, and without the assistance of machines. The ultimate expression of craftsmanship can be seen in their novelty Christmas panettone that features a white chocolate carving of the nativity scene from the Bible. Fiasconaro has even partnered with Italian fashion giant Dolce & Gabbana for incredible custom packaging.
More Than Panettone
While Italian panettone is certainly the star of the Fiasconaro bakery, it is not the only delicious sweet they make! Fiasconaro also produces Italian holiday items such as marmalades, spreads, honey, and torrone candy made with those same local Sicilian ingredients. Enjoy Fiasconaro’s delightful confections for breakfast, snacks, or dessert. If panettone cake is served at your holiday table, then torrone nougat should go in your Christmas stocking!