Panettone with Modica PGI Chocolate and semi-candied pears, Sicilyum, 1 Kg

Sicily is the cradle of Italian pastry making, the forge where the ricotta cannoli, the cassata, the sfincione and the martorana fruit were forged. Sicilian desserts, which have always been connected to religious rites, arise from an ancient art, influenced by important recipes, ingredients and methods of the peoples who dominated the island.
But what are the secrets of this art that the master pastry chefs of Sicilyum keep, interpret and renew in the creation of such exquisite desserts?
First of all there is the typical creativity of Sicilian pastry chefs, who interpret and renew traditional processes like no other. Added to this are the use of grains that ripen in the island's sun, sourdough and natural leavening, and cooking methods, different for each product, which our confectioners faithfully respect.
Last but not least, the selection and use of those typically Sicilian fruits that the world envies us, such as pistachios and almonds, oranges, mandarins and lemons, figs and black mulberries, Modican chocolate.