Dolciaria La Fenice

Dolciaria La Fenice was founded in 1999 in Reitano, a small town on the western edge of the Nebrodi mountains, overlooking the Tyrrhenian coast of Sicily in the province of Messina.

It bakes the sweets of Sicilian tradition with traditional methods, starting from the island's signature ingredient: almonds. Soft almond pastries in classic, lemon, orange and pistachio versions, and frutta martorana, the marzipan fruit that, according to tradition, the nuns of the Martorana convent in Palermo were the first to shape from almond paste.

The marzipan fruit is made with 33% almonds, shaped and colored like real fruit and finished with a glossy glaze. In Sicily it is the sweet of All Souls' Day; anywhere else, it is a colorful taste of the island to serve with espresso or a dessert wine.