The Fiasconaro company of Castelbuono has been making the most northerly of Christmas cakes for almost twenty years and in 2018 its panettone was judged to be the best in Italy at Sigep, the international confectionery show in Rimini
In the middle of the Madonie Park, in a luxuriant and indomitable natural landscape, there is a place where an intense scent of vanilla and butter hovers in the air, night and day, penetrating every alley: it is Castelbuono, the country where Nicola Fiasconaro has decided to create the best panettone not only in Sicily, but throughout Italy. Succeeding.
The story of a stubborn family
The fortune of the Fiasconaro family, now in its third generation, begins with Mario, who in 1953 decided to open a small ice cream and pastry shop in his home town of Castelbuono. In a historical moment in which the refrigerators were not so widespread, to prepare the ice-creams Mario made snow from Etna or Nebrodi and then with the lemons and oranges rich in juice and perfumes created the flavors so characteristic of his Sicilia. Success was immediate. Then the ice-creams were joined by cassate, cannoli, sfincioni with ricotta and all the typical Sicilian sweets. The production continued to be in the small workshop until the end of the 90s, when to help Mario arrived his three children, Nicola, Martino and Fausto. The skills, the desire to do and the intuition of the three boys took flight to the company that became a reality known throughout the world. Since then the production has also changed: Nicola, that of the three brothers is what he dedicated to pastry, during his travels to discover products and techniques of pastry, he fell in love with sourdough, Gioacchino Alemagna and his panettone, and decided to try to make one also in Sicily, in his Castelbuono. The result was 10 thousand kg of panettone baked daily, which today, thanks to the initiative and the ability of the sons of Nicola, are tasted all over the world.
The alchemy of the dough
Panettone Fiasconaro to become the soft and soft dessert appreciated by everyone (including many famous faces like Bruce Springsteen and Madonna) needs three days of processing. It all starts with a sourdough brought to Sicily 20 years ago which is regenerated every day early in the morning. After a first processing, the dough is put into the cardboard briquette and then leavened for 15 hours. After cooking it is left in a refrigerated room to rest for another 15 hours, so that it loses some moisture. This step allows him to remain soft and soft for about 3 months, without the use of any preservative. Finally it is packed, packaged and shipped all over the world. Craftsmanship, raw materials and customization of the packaging are the keys to success that make the Fiasconaro panettone a product of the highest quality.
An author's liason
For Christmas then a great partnership was born with two other names of the made in Sicily: the two Dolce & Gabbana stylists have in fact signed the packaging of the new Fiasconaro panettone Saffron and citrus fruit, done, as usual, with local raw materials of the highest quality. Citrus fruit and colorful Sicilian carts for a tin packaging to collect and for a panettone that once again enhances the products of Sicily. Because it is also isolated from it saffron used in the dough, which is grown in the province of Enna where the culture of this red gold is part of the tradition. Tradition now rediscovered thanks to the meticulous work of some young agricultural entrepreneurs in love with their land. The same love that leads Nicola to stay and invest in his country of origin, employing in his company only young people from Castelbuono. A way, as the master pastry chef says, to give back a little of the great fortune and success that he and his whole family have gained in the world and especially in Sicily. Thanks to a passion, a resourcefulness and an enlightened vision typical of great men.
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