Peluso 1964

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From our love for the traditional sweets, an due to the aid of the traditional processing techniques, our products stem, inspired by the agro-food Sicilian heritage. This little masterpieces, with a unique and intense taste, boast a wide variety, that often uses the precious Modica's chocolate PGI. The entire range is distinguished by a careful research and selection of raw materials, in fact our purpose is to emphasize each detail of the goodness and of the authenticity in order to be able to channel the authentic scents and flavors, of which our island is surprisingly rich

Year of establishment:

2003

Number of employees:

0

Annual turnover:

between 0.5 and 2.5 million Euro

Reference year of turnover:

2014

Export turnover:

Not available

Activities:

Manufacture of food products

Manufacture of ice cream and other edible ice

Manufacture of fresh pastry goods and cakes

Manufacture of rusks, biscuits, preserved pastries and cakes

Manufacture of cocoa, chocolate and sugar confectionery

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Company:

ARTIGIANA BISCOTTI

Telephone:

+39 0932 903600

Web site:

https://artigianabiscotti.it/

Address:

VIA TRECASUCCE TORRE RODOSTA 41

City:

MODICA (RG)

Zip Code:

97015

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Modica's Chocolate PGI

On the traditions notes, the thread of the renowned and famous chocolate of Modica of course is flowing. From the refined scent of spices and from the typical granular consistency, it is made with the use of genuine ingredients that result in its high nutritional and organoleptic properties. Singular is its so-called “cold work”, which we came to thanks to the Spanish domination in Sicily.In fact they were introduced to the “Xocoatl” in the new world, a product that the ancient Aztec people extracted from cocoa beans, grinding them on a stone called “metate”. They thus obtained a spicy and sweetened drink with brown sugar used in the propitiatory rites in honour of Huitzilopochtli, the sun god. This technique, which does not cover the so-called “concave” phase, only allows cocoa butter to reach the melting point but not the sugar, whose crystals give chocolate its typical grain size. It is a peculiarity of such processing the formation of a white patina on the surface of the chocolate, as a result of the cocoa butter ripening. However, its intrinsic organoleptic qualities remain unchanged. Moreover, the finished product is exceptionally rich in flavonoids, thanks to the natural active ingredients contained therein.


Web site
http://www.dolcipeluso.it



Moretti al Pistacchio

For years this renowned line of very fine pastries has been an astonishing success, which delight with their soft filling and tasty chocolate coating in various declinations. They are an exclusive creation that manages to conquer a very large audience of admirers. Offered in three versions, with Pistachio, Hazelnuts and Figs, they are the ideal "temptation" for a pleasant break during the day.


Web site
http://www.dolcipeluso.it



Sicilian Marzipan Cookies

Almonds, sugar and honey: only selected ingredients for a sublime flavor. A line of fine pastries, a symbol of the confectionery tradition but prepared with the most advanced production techniques. Delicious almond pastries, pistachio, lemon, orange, mandarin, coffee, carruba and zibibbo, born from the most delicious Sicilian recipe that uses the fruits of its land to create a unique sensory experience.


Web site
http://www.dolcipeluso.it



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