Fiasconaro Panettone Mandorle

The story of the Fiasconaro began in 1953, when a father and his son managed a small artisan workshop in the village of Castelbuono, in the heart of the Madonie area of Sicily. Today, the third generation Fiasconaro brothers are considered pioneers in the artisan confectionery sector. Their panettone are instantly recognisable due to their natural leavening - a very slow fermentation process which lasts as much as 36 hours. Fiasconaro also produce traditional, artisan Sicilian nougat. Fiasconaro’s love for the flavours of Sicily, respect for the land and unstoppable faith in tradition, has meant they remain a true artisan producer.