The Fiasconaro brand has been synonymous with quality since 1953 but achieved success in the 90s, when the three brothers, Martino, Nicola and Fausto, began to carry on the business started by their father Mario.
We are in Castelbuono, in Sicily, a small village in the Madonie park that has become famous for the excellence achieved in the confectionery sector thanks to the intuition of Nicola Fiasconaro. Interpreting Panettone, the most traditional dessert in Milan, in a Sicilian key, Nicola has created a vast assortment of Fiasconaro Panettoni and Fiasconaro Easter Doves for each of his various lines (Classica, Alla Frutta, Oro, Dolce and Gabbana).
The use of mother yeast and the slow three-day leavening for leavened products, the meticulous choice of quality raw materials, the exclusively artisanal processing and the passion for one's work and for the flavors of our Sicily are just some of the characteristics Panettoni, Colombe Pasquali, nougat and all the other Fiasconaro products.