Peluso1964
Description
The history of Peluso1964 begins in 1964 with a small artisan workshop in Modica, the pearl of the County. The unshakeable faith in the ancient pastry traditions, interspersed inextricably with the love for the tastes of our beloved Sicily and the respect for the times of nature, continue to be today, as at the beginning of our history, our true mission. These are the ingredients of a “magic recipe” that delivers quality and delightfulness to all of our products, smelling “bakery” just like it used to be once a time. From all this comes the passion for our work, backed by the experience of three generations of pastry masters, inspired by the “fire” of passion, an inexhaustible source of inspiration for our confectionery creations, and all this is recognized in the pride of those who convey their knowledge with enthusiasm. Central is the attention to our customers, who we love to surprise and excite with unique and inimitable flavours, carefully choosing the best ingredients, daily searching for the perfect balance between naturalness and tastiness. As some “princes” ingredients of our recipes of the good tradition we seek and select Avola almonds, Bronte pistachio, Mothia salt, oranges of Francofonte, Siracusa “verdello” lemon, fine Sicilian wheat flours, Ecuador cocoa paste. Only excellence combined with handcrafted but special methods of processing, which are the beating heart of our experience. This is how they born our delicious almond pastries, our inimitable chocolate of Modica, the recurrence pastries (Panettoni and Colombe), an endless range of semi-finished pastries… and much more, are the result of our passionate fantasy. All our delicacies are born thinking about what we would like to “give to our children”, because thinking about children means thinking about the future. That is why we use the best methods in our laboratories to make our delicacies come on your tables, always good and fragrant. And so, our pastry masters staff carefully monitors the shape and the appearance of the products, but above all the exact organoleptic profile and evolution over time.Products
SICILIAN PASTRY WITH ALMONDS AND DELICIOUS "MORETTI"
Our Sicilian Almond Paste Pastries are produced according to the ancient Sicilian tradition, famous for their softness and unmistakable taste. Our Sicilian almond pastes have few and simple ingredients: almond flour, sugar, honey and egg white to them then you can add: Sicilian pistachios, mandarins, lemons, orange and much more for a unique and unmistakable flavor. The "MORETTI" are products of our exclusive production born in 2008 from the genius of the pastry chef Salvatore Peluso. They are delicious biscuits with a base of very fine shortcrust pastry filled with butter in four different flavors: 1. Moretti with pistachio stuffed with a velvety Sicilian pistachio cream covered with Pistachio Chocolate 2. Moretti Ruby stuffed with very fine Sicilian pistachio cream and covered with Ruby Chocolate 3. Moretti with hazelnut filled with hazelnut cream and covered with milk chocolate 4. Moretti with figs stuffed with Sicilian fig jam and covered with dark chocolate.
ARTISAN SICILIAN PANETTONI
Our artisan panettone is an inimitable masterpiece of pastry art. The result of simple but essential rules, first of all the meticulous choice of ingredients. These include the highly prized Modica PGI Chocolate, married to the very fragrant Sicilian citrus fruits, Sicilian pistachio, Australian grape, Diamond cedar, precious Moscato Sicilia DOC and many other flavors. All this is combined with the slow natural leavening of 36 hours, obtained with the king of yeasts: mother yeast. This is a process that has always been renewed by keeping itself alike and at the same rate, skill, attention and, above all, the absence of preservatives, guarantee to the product a surprisingly long and high shelf-life and organoleptic characteristics. The quality, safety and nutritional aspects of all our products are values that drive us every day, advancing the evolving tradition, to reach and maintain our challenge over time: the excellence of the product