Dolciaria Seminara

In 1979 at the city of Santa Maria di Licodia (Catania) opens the Accreciario Seminara laboratory. Respecting the recipes of Sicilian confectionery tradition, with imagination and research, a vast and very popular range of Sicilian desserts is born: - Almond paste - Butter biscuits - Fig cookies - Stuffed cookies - Classic craft panettone - Craft panettone stuffed with creams and pistachios - Sicilian Cassate - Various tastes - Panels to make almond milk - Spreadable pink and almond creams - Sponge cake - Crunchy to almonds and pistachios - tarts and much more ...! Given the success of authenticity, with passion, A. Seminara then decides to create on the outskirts of Belpasso (Catania), the ""Dolciaria Seminara"" artisan production plants. Today the establishments have the most modern equipment, but production is rigorously made with traditional recipes and methods that retain the taste and genuineness of Sicilian confectionery production. ""Confectionery seminara s.r.l.s."" It is today the evolution of a process of growth and research more than forty years and produces small and European market on the Italian and European market. It also supplies bars, pastry shops, wine bars, food shops, bistros, bakeries, ice cream parlors, restaurants and any other activities that want to propose the delicacies of Sicilian confectionery tradition.