The secret of our success is the love and passion, that bind us to our Land.
Every single ingredient and recipe is strictly Sicilian and guaranteed by the Cutrera family.
The excellent taste of Sicily.
Situated on the slopes of Mt. Etna, Siciliatentazioni aims through a careful selection and hand processing of their raw ingredients, to maintain intact the genuine perfumes and organoleptic properties typical of the island!
La Molina is a Tuscan excellence in handcrafted chocolate. “With the eyes and the mouth” is the slogan/philosophy that guided all the production of La Molina : its packaging attracts the eyes, the high quality of the product exceeds expectations even for the most demanding palate. La Molina chocolate is an expression of creativity, taste and technical mastery. Maximum care is put into the selection of raw materials, respecting their seasonality, with attention to the Tuscan territory, without the use of artificial flavourings and preservatives!
“The oldest chocolate factory in Sicily”
Different for texture and its ancient cold working process, this chocolate directly descends from the Aztec Xocoàtl, and was brought to Europe by the Spanish in the 16th century. The Antica Dolceria Bonajuto keeps on producing it since 1880, respecting its origins and history!
Biscuits & Crackers:
Artisan, Artesano, Artigianale in any language means ‘made with skill and care from quality ingredients’. We offer delicious biscuits made by real people, not robots. We make biscuits that we would want to eat ourselves; and we bake them today as we always have done, with the best quality natural ingredients and a generous hand. We only use butter, non-hydrogenated oil or extra virgin olive oil. We never use artificial additives or preservatives.
Crackers and Biscuits for Cheese
The story begins in the confectioner’s shop in Alba where Luigi Leone used to produce small and delicious candy originals with intense fragrance to delight his clientele after a meal. The first tastes available were peppermint and aromatic flavours such as: cinnamon, fernet, rhubarb and gentian. A sweet heritage created through recipes inspired by tradition and the careful selection of the best ingredients! Here are just a few samples from our favourites in our bottega!
Relanghe was founded in 1994 by the Ceretto family who’s after many years of experience in the wine production decided to embark on a new challenge, to make well known the prestigious product of the Langhe hills: The Hazelnut. The original project was focused on the production of traditional crunchy Torrone with hazelnuts, but later Relanghe focused the attention on the Nocciola Piemonte I.G.P., which is now used to produce different sweets, fully respecting the production process. The family owned hazelnut’s orchards in the best areas of the Langhe hills (80 hectares) to be able to control the production of the hazelnut, from the land to the final product.
When Pastry becomes Art, Pleasure, Quality and Tradition.
Everything started in 1953, when Mario Fiasconaro decided to open his first artisan pastry in Castelbuono (Palermo), producing some of the finest ice-cream and sweets like “cannoli” on the Island. Today his three sons including “Maestro Pasticcere” Nicola an international award-winning pastry chef, still follow family traditions and recipes including their famous “Panettone” a Christmas cake that we display every festive season!