Peluso 1964

The history of Peluso began in 1964 with a small artisan workshop in Modica, a pearl of the Sicilian territory. The unshakable faith in the ancient confectionery traditions, inextricably intertwined with the love for the flavors of our beloved Sicily and the respect for the times of nature, continue to be, today as then, the components of a "magic recipe", which confers quality and goodness to all our products, which smell of baking, just like they used to.

Our work was born from these assumptions, supported by the experience of three generations of master pastry chefs, who, inspired and moved by a great passion, have handed down their knowledge to us with pride and continue to be an incessant source of inspiration for our creations confectionery.

Central is the attention towards our customers, who we love to surprise and excite with desserts with a unique and inimitable taste, expertly choosing the best ingredients and seeking the perfect balance between naturalness and goodness every day.

As the "main" ingredients of our recipes, we select only excellent raw materials: very fine almonds, Sicilian pistachios, Mothia salt, Francofonte oranges, flours obtained thanks to ancient Sicilian methods and fine cocoa paste from Ecuador. Everything is blended with special artisanal manufacturing processes.

From the passionate imagination of our team, the delicious almond-based pastries, the inimitable Modica PGI chocolate, anniversary desserts (panettone and colombe), a wide range of semi-finished pastry products and much more are born. All Peluso goodness is made with that touch of innovation that makes us think of future generations. In our laboratories we adopt the best methods to ensure that our sweets always arrive good and fragrant on the tables of all families. The staff, made up only of qualified masters, checks with the utmost care the shape and appearance of the products, but above all the exact organoleptic profile and their evolution over time.

Within our vast range, full of multiple variations, special mention should be made of anniversary desserts, namely panettone and colombe. This is a very precious assortment that goes well with Moscato Sicilia Doc and is combined with walnuts, aromatic figs and candied fruit. Furthermore, the delicate combination of pistachio and Modica PGI Chocolate is noteworthy.

This line of products is characterized by a special natural leavening, which involves a very long fermentation process of 36 hours. It originates in the "mother", a nucleus of fermented dough to which water and flour are progressively added. This ancient process is still used with the same rhythm, with the same skill and with the same attention as our ancestors, but above all with the absence of preservatives, while guaranteeing the product a surprisingly long shelf-life and high organoleptic characteristics.

The quality, safety and nutritional aspects of all our products are the values that guide us every day, carrying forward tradition with evolution, to achieve and maintain our challenge over time: product excellence.

After all, as Aristotle said: excellence is not an act, but a habit. Thank you