Pasticceria Palazzolo was founded in Cinisi in 1920 as a small bakery of traditional Sicilian biscuits. The challenge taken on by Santi Palazzolo Sr. was to bring "more flavor to life" by using high-quality raw materials—the very best available on Sicily. 
The sentiment that drives and inspires the work of the Palazzolo family has remained a hallmark of the company’s philosophy for a hundred years. 
Today, Pasticceria Palazzolo is a business with 40 employees; while deeply rooted in the values ​​of quality and tradition upon which it was founded, it is also structured around innovative processes and technology. In 2017, a cutting-edge "Pastry Lab" was inaugurated, providing an improved environment for production—which, by deliberate choice, remains artisanal. For a century, the challenges of the market and the economy have been met daily with passion, commitment, and a steadfast desire to consistently exceed customer expectations—and, at times, even anticipate their needs. 
Santi Palazzolo—a member of the Italian Academy of Master Pastry Chefs and named "Pastry Chef of the Year" for 2018–2019—firmly believes that a region as resource-rich as Sicily deserves the constant, tenacious dedication of the men and women who work there, striving to promote it to the rest of the world, day after day.