First choice ingredients
from short and controlled supply chain
We are very attentive to the ingredients that we use
Ricotta, almonds, pistachios, honey. We make pastry so genuine because we only use the best products that Sicily offer us.
Our passion starts from the choice of quality raw materials that only our territory can give us. That’s why we invested in our territory. As in Avola, in our almond grove where we cultivate and take care of almonds in organic regime.
Genuine ingredients
like those of the past
When Nonna Vincenza was young it was very difficult to find all ingredients. . It was an Agira’s grocer who did everything to ensure at all village women all necessary for the realization of their sweets. The almonds came from the nearby Val di Noto, the pistachios came from his uncle Carmelo from Bronte, the honey from Sortino from his aunt’s cousin Mariuzza. We choose only selected ingredients and we involves only trusted suppliers, still today.
Our almond grove
in Val di Noto
Nonna Vincenza’s sons have made an almond grove of about eleven hectares in Avola, in the province of Siracusa, in the heart of Val di Noto, to produce almonds for the company. Still 2019, this estate operates in accordance with the organic method, having obtained relevant certification that attests the conformity of production in all stages of production chain, from the field to the table, according to the rules of European Union (Reg. CE 834/07 e CE 889/08).
We only use fresh milk
from our areas
Dairy products come directly from local dairies and from Ragusa Latte consortium. To make all our products, in particular Cannoli, ricotta is transported to Rome and Milan through the Nonna Vincenza’s vans respecting the cold chain of 4°C. In our laboratories, each day, arrives all additional raw materials necessary for daily production: lemon, cinnamon, bay leaf, prickly pear, fennel, etc.
Our pistachio:
a green gold oasis in Sicily
The cultivation of pistachio is really a hardly work. Our farmers, know this very well, and they dedicated an area of five hectares at the gates of Bronte, in the province of Catania to pistachio cultivation. Here, calcareous soils and volcanic substrates give at Bronte’s farm particular connotations in terms of colour and flavour. Every year, Pistachio harvest begins at the end of August and lasts until the end of September, giving us the opportunity to celebrate this fruit in autumn, with various festivals organized by municipalities on Etna’s slopes.
Honey produced
only by Sicilian bees
Near Siracusa there is a little country, Sortino, in which exceptional honey is produced. Ibleo honey boasts a long tradition, as already told by Virgil in Roman times. Here the art of making honey is passed from father to son and from children to grandchildren. Is with this versatile ingredient that Nonna Vincenza prepares still today her sweeties pastries.
Our almond grove
in Val di Noto
Nonna Vincenza’s sons have made an almond grove of about eleven hectares in Avola, in the province of Siracusa, in the heart of Val di Noto, to produce almonds for the company. Still 2019, this estate operates in accordance with the organic method, having obtained relevant certification that attests the conformity of production in all stages of production chain, from the field to the table, according to the rules of European Union (Reg. CE 834/07 e CE 889/08).
We only use fresh milk
from our areas
Dairy products come directly from local dairies and from Ragusa Latte consortium. To make all our products, in particular Cannoli, ricotta is transported to Rome and Milan through the Nonna Vincenza’s vans respecting the cold chain of 4°C. In our laboratories, each day, arrives all additional raw materials necessary for daily production: lemon, cinnamon, bay leaf, prickly pear, fennel, etc.
Our pistachio:
a green gold oasis in Sicily
The cultivation of pistachio is really a hardly work. Our farmers, know this very well, and they dedicated an area of five hectares at the gates of Bronte, in the province of Catania to pistachio cultivation. Here, calcareous soils and volcanic substrates give at Bronte’s farm particular connotations in terms of colour and flavour. Every year, Pistachio harvest begins at the end of August and lasts until the end of September, giving us the opportunity to celebrate this fruit in autumn, with various festivals organized by municipalities on Etna’s slopes.
Honey produced
only by Sicilian bees
Near Siracusa there is a little country, Sortino, in which exceptional honey is produced. Ibleo honey boasts a long tradition, as already told by Virgil in Roman times. Here the art of making honey is passed from father to son and from children to grandchildren. Is with this versatile ingredient that Nonna Vincenza prepares still today her sweeties pastries.