The story of the Fiasconaro family starts in Castelbuono , a small town in Sicily’s Madonie Park, in the Fifties, and it eventually remains in Castelbuono. Because this is where the brothers Fausto, Martino and Nicola decided to maintain the registered, administrative and production headquarters – the mind and heart – of their exciting adventure in the world of Sicilian Haute Patisserie.
Fiasconaro company’s core business consists in producing Panettone and Colomba, traditional Christmas and Easter Cake. Unmistakable sign of identification of baked Fiasconaro products is the natural leavening, a very slow fermentation process that takes about 36 hours. This long and patient process offers undoubted benefits, as better digestibility of proteins and intense aroma , together with distinctive taste and smell. The ‘panettone’, the typical Christmas cake from Milan, conceived differently under a Sicilian point of view which pays special attention to the flavors of earth, tradition and respect of nature.