Panetteria Biscotteria Asta
It was the year 1967 when Vincenzo Asta, for all "Don Vicinzinu" , opened in the historic headquarters in via Ruggero Settimo in Ispica in the province of Ragusa , the eponymous bakery.
A long history that has been handed down for three generations and is still lived today with love and passion towards an ancient trade that manages to combine craftsmanship and innovation in a perfect union.
Right from the start, to the bread making , which today we do using flours produced with ancient Sicilian grains , like the Timilia , the Russello and the Majorca , the production of typical biscuits of this corner of Sicily is placed side by side, in In many cases, nothing has been done but to recover the old recipes used by each family to celebrate the most important anniversaries of the year. The common denominator has always been the choice of local ingredients and craftsmanship, as well as a firm conviction not to include additives or preservatives in our biscuits.
To the classic breakfast biscuits, such as Savoiardi , milk biscuits , Squisiti with lemon, Mostaccioli with cooked wine , Nucatoli , Buccellati , Taralli agrigentini with lemon , Quaresimali , cinnamon biscuits , honey biscuits, Almond pastries , Minnulata , Sesame of Ispica nougat, locally called Giuggiulena and then again Panettoni and artisan Colombe.
At the line biscuits and nougats we have subsequently added the preparation of scacce (the typical stuffed focaccia that depending on the season can be stuffed with vegetables, ricotta or tomato, cod, potatoes or onion) and again arancini with ragù (meat sauce) and slice pizzas .
The passion for sweets and the Sicilian gastronomy , the genuineness of the raw materials, allow us to prepare healthy products and unique that evoke the flavors of a land that absolutely does not want to learn about pre-packaged products, a land where every party has its speciality and its characteristic menu.