Bakery – L’Alhambra

logo l'alhambra
logo l'alhambra

pasticceria interno

Ignazio Barone’s bakery was born in 1939 in the town of Linguaglossa (Ct). Ignazio was one of 7 brothers who had learned the pastry art in the near town of Jonia (now Giarre e Riposto), working with “Mrs. Susanna”, great Master Pastry Chef of the Jonic-Etnean area.

Together with his brothers, Ignazio decided to open the bakery and it soon become evident his talent and the quality of its products.

His skill and the great knowledge of the pastry art, contributed to make customers aware of the exceptional value of the typical Sicilian pastry tradition characterized by superior ingredients, such as almond,  pistachio and orange.

One of the bakery’s top product is a special chocolate-coated crunchy sweet, completely made with the “nuts of the Etna”.

This “native” plant was introduced during the Turkish invasions and has found the right balance that only the nature of our land can give.

The nut, cultivated in the fertile volcanic soils on the slopes of Etna, smells of broom’s intense, strong and distinct aroma and has a sweet and delicate taste on the palate.

It is just from the encounter between Barone brothers’ wisdom and skills and the fragrance of this excellent product, that “hazelnut paste” derives.

pasta alle nocciole

It was first created in 1978 and was dedicated to the birth of the first daughter, Rosaria Barone, who is still carrying on the family tradition, with masterly skill and jealousy.

Our products are dedicated to the increasingly demanding customers and gourmets.

We are a small artisan company and we wish to remain such; all our products are handmade and we are always honored and pleased to let you know “what you eat”.


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