Francesco Condorelli was just 21when he became the owner of the Borrello patisserie, but he was then involved in the war and his business ground to a halt. Back in Sicily, he returned to work at Belpasso, at the foot of Mount Etna, and it became a magnet. From 1933 the story continued until the company grew to the point that it became today’s Dolciaria Belpasso. The real breakthrough, however, came in the 1960s with the invention of a bite-size soft iced nougat, called Condorelli, and which conquered the world market. The facilities make 160 specialities for the festivities and for daily consumption, products made with the best raw materials (Sicilian almonds, Bronte pistachio, local honey) and, of course, the nougats (white chocolate, vanilla, orange, lemon, coffee, or classic milk chocolate). But Condorelli also produces almond milk, confectionery, chocolate and specialities like marzipan and jams.

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