In Sicily one of the best Panettone in the world

The leavened Christmas Made in Sicily is becoming a genre in itself, inspiration and passion of the Sicilian master pastry chefs.  From classic to more innovative tastes, Sicilian Panettone are unmatched thanks to the skilful combination of raw materials of Sicily, which take shape in Ciaculli Mandarin candied fruit, oranges of Ribera, glazed with chocolate of Modica, Bronte pistachios, Nebrodi hazelnuts, Monreale figs, lemons Siracusa, Avola almonds, Sciacca strawberries, intoxicating drops of Malvasia delle Lipari or Passito Pantelleria.

Also this year in Fiano Romano was held one of the most anticipated competitions in the world of pastry: the World Championship of the Panettone organized by the FIPGC (International Federation of Pastry, Ice Cream and Chocolate) organization that promotes Italian pastry all over the world!

The competition was attended by 66 Italian and international confectioners, among them Sicily has been able to excel thanks to the Panettone Classico Mandorlato con Canditi di Sicilia del Panificio Le Tre Sorelle of Messina, which won the award of Best Ducale Panettone Orsini 2022. The panettone that won the popular jury, is made with a dough leavened for 48 hours, embellished with candied fruit produced in the territory of Messina and sultanas, the yeast is then covered with icing sugar and Sicilian almonds.