The first time I went to Corsino pastry shop in Palazzolo Acreide, in Sicily, I was 14 years old. It was during some family holidays. I still remember entering a place filled with Sicilian special pastries and the joy of eating them. Luckily for me, I have an uncle who has been working in Sicily and every year, for Christmas, his gift to us is a box filled with Corsino specialties. I am happy that today, despite my celiac disease, I can still enjoy most of them.
Corsino is a family pastry shop that is …120 years old! Rooted in the ancient Sicilian pastry tradition, Corsino selects the best ingredients to make unforgettable pastries: from the renown almonds from Siracusa to the pistachio from Bronte and the sesame seeds, each ingredient is produced in Sicily and top quality. It is really hard for me to say which pastry I like the most: from the “facciuna” to the “arabino” or the “dolci al pistacchio”, each of them is one unique experience to make. And today you can also shop its products on line 🙂
Another specialty at Corsino is the “torrone”: a typical Italian sweet made of almonds or pistachio, honey, sugar and coated with dark or white chocolate. Those at Corsino come in small size and so many colours. I love them all!