35 years ago, in a laboratory in the town of Raffadali, in the province of Agrigento, the path of the Di Stefano company began: with passion and experimentation as founding principles, this small company has grown to become one of the most renowned producers of the product. absolutely more technically difficult than Italian pastry: panettone. Everything is genuine and local, starting with the choice of ingredients: fresh eggs, 100% Italian butter, mineral water, pistachios, almonds, chocolate, carob and Sicilian oranges. The rest is patience, attention to detail, inventiveness. To illustrate each of these characteristics, at Archipel we have chosen two incredible variations on the classic Christmas recipe:
Ciaculli Mandarin and Dark Chocolate The candied peel of the late mandarin from Ciaculli - a Slow Food presidium - load with an exquisitely Sicilian taste the soft dough of the panettone. Along with them, delicious nuggets of pure dark chocolate. A tribute to specialties unique in Sicily.
Sicilian Pistachio Chocolate and pistachio glaze enriched with whole roasted Sicilian pistachios. The dough is a real pleasure for the senses, thanks to the overflowing Sicilian pistachio cream.