By Lara M. (Napoli, Italy) on 07 Dec. 2018 :
By Lara M. (Napoli, Italy) on 07 Dec. 2018 :
By Olga G. (Castel cellesi bagnoregio, Italy) on 07 Dec. 2018 :
Our section Delights collects the delicious chocolate of Modica, porous and rough according to the ancient Aztec recipe, jams and marmalades for a Sicilian breakfast spirited and genuine. Biscuits and sweets of Sicily to relax with friends. Homemade panettone and doves craft for Christmas and Easter. The spreads carob, almond d'Avola and pistach...
Our section Delights collects the delicious chocolate of Modica, porous and rough according to the ancient Aztec recipe, jams and marmalades for a Sicilian breakfast spirited and genuine. Biscuits and sweets of Sicily to relax with friends. Homemade panettone and doves craft for Christmas and Easter. The spreads carob, almond d'Avola and pistachios suitable for your desserts and fill your sweets.
Modica's chocolate is one of the most famous products of the Ragusa area. It is still made the same way the ancient Aztecs made chocolate in Mexico and its tradition dates back to the 16th century. The technique was brought over by the Spaniards who in turn learned about it in what is now Mexico. The rite of preparation of processed chocolate at low temperature with the "pasta bitter," has been handed down from generation to generation.
It was one of the most important cities of Sicily. Modica has rediscovered the art of manufacturing of cocoa, producing a unique chocolate, the texture crumbly and grainy
Panettone is a typical Italian sweet and far more widespread Christmas tradition.
Particular attention is devoted as ever to the choice of raw materials, not many, but definitely selected in a very critical (the best butter northern europe, fresh eggs and reared on the ground flour of the highest quality, along with the candied oranges and limes sicily.) first and most important secret to getting a good artisan panettone is yeast.
The first stage of processing of the cake starts with a piece of dough (dough) that needs to be renewed and united with flour, eggs, butter and sugar.
The resulting mixture is left to rise for a whole night, and only after a laborious process and very complex, it will be possible to get a smooth and elastic dough ready to be weighed and left to rise.
Once finished baking the cake must be left to cool upside down for several hours until you get the finished product that occurs inside with a soft and honeycombed structure (the so-called holes) and a typical aroma of sourdough.
Ingredients: flour, sugar, butter, eggs, raisins and candied fruit no preservative coloring it.
Our sweet spreadable creams can be enjoyed on toast or biscotti at breakfast, as a snack, or after a meal as a quick and easy dessert. Ideal for stuffing cakes and pies and more than suitable for a sweet break with bread or biscuits.
Sweet, yet intense, for a natural and tasty product.
They offer a selection of tastes and fragrances with an unmistakeably Sicilian taste, characterised by the careful choice of raw materials and a completely hand-production. Sicily's sun and flavours have been captured for you and are now offered in an exclusive range of products. Jams and marmalades made from Sicilian Mandarins, Lemons, oranges, Prickly Pears, Etna Apples. Perfect for one's breakfast toast and afternoon scone.
Colomba is a traditional Italian Easter cake that follows a centuries-old custom of baking a dove-shaped cake to represent peace. The dough is light and fragrant, a little like another Italian classic, the panettone. It is rich with butter and studded with whole almonds and sugar nibs. Colomba is made using natural yeast and no additional preservatives according to a slow, three-day cooking process.
Our Typical sweets are made with an artisanal method in wood-oven and with highest quality raw ingredients, without addition of preservatives, or dyes. The confectionery workshop produces typical Sicilian pastries made solely by hand as the marzipan fruit, cookies, almond, soft nougat. Among the ingredients used are the local high quality products, like pistachio, almonds, dried and candied fruits, ricotta cheese, lemons and citrus.
Typical products have the unique power to make you feel at home, wherever you are.
Flavours, colours and scents of the wonderful Sicily will accompany your banquets, parties and special occasions, making them unique and unforgettable. Carefully prepared by expert hands, the typical products contain history, tradition, culture of taste and essence of this wonderful land nestled in the Mediterranean. Each product is carefully packaged with high quality ingredients, this is because those who choose us deserves the best in Italy and elsewhere.
The cannolo, a crust filled with cream, takes its name from its long tubular shape and traces its roots to the Middle Ages. In the ninth century the Arabs brought sugar cane to Sicily, thus changing the sweeteners used in confectionery. Previously honey was used to sweeten Sicilian sweets.
The Chocolate of Modica, the color is dark black with greenish brown earthy, almost rough, with coarse grains of sugar left to give, in addition to the special flavor, almost like a gloss of reflections “marble stone”, and his taste Cocoa round, velvety that persists; aromas in their quality accompanying divinely.
This Prickly Pear Jam is the result of a completely hand-made production that uses only citrus fruits without any preservatives. The taste and fragrance of Prickly Pear , together with their beneficial properties, are sealed here as if in a box.