In 1979 near the town of Santa Maria di Licodia in the province of Catania, Antonio Seminara's confectionery workshop opened.
Respecting the recipes of the Sicilian confectionery tradition, with imagination and research, a wide and highly appreciated range of traditional Sicilian sweets such as almond pastries, cassatas, nougats, citrus biscuits and many other delicacies was born .
Seeing the success , with passion, Antonio then decided to create on the outskirts of Belpasso(CT) , the Dolciaria Seminara artisan production plant supported in the business management by his family.
