PASTICCERIA 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 - Scorze for cannoli - 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 the adult 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 are equipped with the most modern equipment but production is rigorously made with traditional recipes and methods that retain the taste and genuineness of Sicilian confectionery production. ""Pasticceria Seminara s.r.l.s."" It is today the evolution of a process of growth and research more than forty years and produces for the Italian and European market of small and large-scale retailers, also providing bars, pastry shops, wine bars, food shops, bistro, bakeries, ice cream parlors, restaurants and every Another activity wants to propose the delicacies of the Sicilian confectionery tradition.