Orange, yes – but candied!

A delicious little Sicilian treat with an intoxicating scent, rich in vitamin C: a real pick-me-up in the winter months, excellent at the end of a meal or as a snack.

The orange peel is processed using a delicate artisan method that preserves all its characteristic aroma.

Preserving food with sugar was, historically, often the only method known; it has its origins in the East, and indeed the Arabs used to serve candied fruit and flowers at their banquets.

Today candied fruit is the key ingredient of a great many Sicilian sweets. Just think of the classic panettone with candied orange, Sicilian almond pastries, or simply candied orange peel, plain or glazed.