Open since 1975, Pasticceria Accardi was born out of the passion of Luigi Accardi, who in the 1990s became a founding member and later vice president of APAS, the Association of Sicilian Pastry Chefs. His brother, Nino, specialised instead in chocolate processing, and in particular in the production of Easter eggs, by attending a course at the Arte Bianca in Turin. One of this pastry shop’s specialities is the unique ‘panettone’, made with a plum cake dough. Here, among the house specialities, we find a truly original ‘cassata’, made with a puff pastry base, filled with sultanas macerated with rum: Arancio in Fiore.