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 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
