Pastry chef Nicola Fiasconaro – Italy-
Nicola Fiasconaro born in Castelbuono, a Sicilian village in the Madonie, comes from a family of pastry chefs and learned his skills from his father. Working for his father’s colleagues in Messina, Palermo and a bit all over Sicily, that is where he started his career. His father and grandfather started out the Fiasconaro company together. They opened their first little bar on a side street. After a few years, they moved to the main square, Piazza Margherita, where currently their stores and small workshop are today. His father was also a pioneer in the field of banquets and catering. Clients sought him out from all around Castelbuono – from Cefalù to Piano Battaglia – for weddings, christenings, and first communions. He delivered five-layer cakes, rose, mulberry, and citrus fruit liqueurs, almonds sweets… Later, when business picked up, he would make pasta’ncasciata (pressed, oven-baked pasta) It was in 1953 when Mario Fiasconaro, Fausto, Martino and Nicola Fiasconaro father started working as ice cream dealers and pastry chef. Today the Fiasconaro brothers are at the head of the company that bears their name, Fausto is the showroom manager, Martino leads the administration and Nicola is the award-winning pastry chef.
I had the pleasure to meet Nicola several times and I always appreciate his fabulous products.