Named after the district where the family's ancient pistachio grove is located. The company is identified with the only DOP-certified fruit, the pistachio, "the wealth" of this land. Located in Bronte, Sicily, near the Simeto River, it produces panettone with pistachio cream, white chocolate glaze, pistachio grains, creams, pestos, jams, and pastries.

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Artisanship and respect for raw materials are key in these large leavened goods "made in Frosinone." The company, awarded Best Panettone in Italy 2019 and Best Emerging Pastry Chef 2021, uses the traditional Milanese recipe enriched with sultanas, Sicilian orange, and Calabrian citron. The process begins with nurturing the sourdough starter, adding stone-ground flour, French centrifugal butter, free-range, certified eggs, natural Madagascar vanilla, and high-quality candied fruit.

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The chocolate's recent history is tied to Davide Petrini and Fabio Fazio, who took over this company born in Varazze, Liguria, eighty years ago, in 2020. Elegant packaging conceals pralines, creams, and bars boasting artisanal craftsmanship and "short" labels, where few ingredients guarantee purity and quality. The entire production is conceived as an "editorial line": each product is a story chapter, with tablet packaging resembling a book cover.

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The first naturally leavened bakery products, emphasizing genuine ingredients and tradition, were made in 1972 by Maria and Giuliano. Today, in Zanè, within the Vicenza province, their children continue with the same dedication and spirit, producing high-quality panettone.

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A proudly "Sicilian" pastry shop, ambassador of goodness and generosity, right from the colorful tin packaging designed by the company's owner, perfect for gifts. The production uses only Sicilian grain flours, stone-milled, like Timilia, Maiorca, Perciasacchi, and Madonita. Manna, a natural sugar extracted from the sap of certain plant species, mainly the Manna Ash, is chosen for sweetening. And then, a symphony of Sicilian scents: dried figs, almonds, and pistachios. Beyond the "Modica Chocolate Biscottini," there are "Pistachio Ricci," "Zuccotti," and "Cosi Chini," a crunchy pastry enclosing a generous filling.


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