Giacoma Pirro started working since he was a little in his aunt's pastry Maria, making apprenticeship with wood-fired oven, and slowly learning the secrets and techniques of processing of almonds.

The naturalness and simplicity with which his hands treat the almond paste, while creates the frutta di martorana, or decorating cakes of badia, do understand what his experience and passion for pastry arts.

The production is entirely manual, and with a high quality of raw material, from the almond, sourced exclusively from Sicily.

And the story continues with the daughters, which passed down the art of Erice tipical pastry.