Nicola Fiasconaro

An authoritative voice in the food industry and spokesman for the best Made in Sicily confectionery production in the world, he was born in Castelbuono in 1964. He began as a child to ‘get his hands dirty’ with chocolate and jams in his father’s artisan workshop and today he’s one of the best Italian Pastry Chef. Significant in his career path was his training period at the Academy of Culinary Arts Boscolo Etoile of Chioggia. Fiasconaro family began its story in the 1950s in Castelbuono, a small village in the Madonie Park in the province of Palermo, a place where the brothers Nicola, Fausto and Martino decided, in fact, to keep the heart and mind of the business where it all began. The leap in quality was made possible, however, thanks to the new generation, in particular credit goes to Nicola, who had the intuition to reinvent Italy’s most northern dessert, panettone, in a Mediterranean key.

Nicola Fiasconaro