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- Orange, lemon or citron grained peels
- Orange, lemon or citron peels covered with plain chocolate
- Orange, lemon or citron peels covered with white chocolate
- Cup-shaped candied citron
- Candied green, red and yellow zuccata
(made from pumkin)
- Fruit: pears, cherries, mandarin oranges, clementine oranges, oranges
- Dried prickly pears
- Passuluna sicchi (dried figs)
- Mostarda of grape must
- Mostarda of prickly pears
- Cotognata (quince marmelade)
- Mastazzola ‘co vinu cotttu e ficu sicchi
(biscuits filled with cooked wine and dried figs)
- Passuluna studded with almonds, walnuts
and pistachios
- Bronte pistachio cream
- Crunchy flaky pastries with Bronte pistachio
- Crunchy flaky pastries with Avola almonds
- Crunchy flaky pastries with Etna hazelnuts
- Almonds “cuore di Avola”
- Bronte natural peeled pistachio
- Avola raw, toasted almond
- Pistachio pastry dough
- Almond pastry dough
- Etna hazelnut pastry dough
- Agnelli pasquali di pastareale
(Easter marzipan lambs)
- Cuddure ccu l’ovu (bread with the shape
of a doughnut, decorated with an egg)
- Viscotta da ‘za monaca (biscuits with
flour, sugar, butter and milk)
- Neapolitan pastry
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