L'Italo-Americano

THURSDAY, AUGUST 7, 2025 www.italoamericano.org 10 L'Italo-Americano N e x t O c t o b e r , w o r l d - renowned pas- try chef Nicola F i a s c o n a r o will open his first temporary store in the United States, right in the heart of Manhat- tan, New York. This marks a new chapter in the interna- t i o n a l e x p a n s i o n o f t h e f a m o u s S i c i l i a n c o n f e c - t i o n e r y c o m p a n y , w h o s e roots lie in Castelbuono, a small town in the province of Palermo, in the heart of the Madonie mountains. I n t h e m e a n t i m e , t h e Columbus Citizen Founda- tion has awarded Fiasconaro the prestigious Cristoforo Colombo Medal, an honor reserved for individuals who have excelled in promoting Italian excellence abroad. W i t h t i r e l e s s d e d i c a t i o n , Fiasconaro has long champi- oned Italian culinary culture b e y o n d n a t i o n a l b o r d e r s , sharing not only traditional r e c i p e s , b u t a l s o t h e v e r y spirit of Italy: its devotion to authenticity, and its love for l o c a l , n a t i v e i n g r e d i e n t s , which are the foundation of his confectionery craft. O p e n i n g a t e m p o r a r y store in New York, especially at a time when Italian cui- sine is being considered for UNESCO heritage status, is b o t h a b o l d m o v e a n d a s t r a t e g i c o p p o r t u n i t y . I t offers the chance to export not only a product but a cul- tural heritage rooted in arti- s a n a l c r a f t s m a n s h i p a n d local supply chains, qualities t h a t h a v e e a r n e d g l o b a l r e c o g n i t i o n . I n d o i n g s o , F i a s c o n a r o h e l p s t e l l t h e story of Made in Italy and confirms that Italy's culinary tradition is a heritage worth safeguarding and promoting. Expanding into interna- tional markets while staying firmly rooted in their home- land, combining entrepre- neurial vision with artisanal tradition, and placing the highest value on quality raw ingredients: this is the guid- ing mission of Nicola, Faus- to, and Martino Fiasconaro, who are currently leading t h e i r c o m p a n y t h r o u g h a period of strong growth and growing global recognition. Founded in 1953, the compa- ny made its name in the con- fectionery world thanks to its unique reinterpretation of panettone, the traditional Christmas cake of Milanese origin, which had already made its way to Palermo in the early 1900s thanks to the C i m i n o c o m p a n y . F i a s - conaro's version draws from t r a d i t i o n a l S i c i l i a n t e c h - n i q u e s a n d i n g r e d i e n t s n a t i v e t o t h e i s l a n d . I n recent years, a creative part- nership with Dolce & Gab- bana led to the launch of a line of co-branded products. I n 2 0 2 3 , t h e i r s i g n a t u r e p a n e t t o n e D o l c e P r e s e p e was chosen as an official gift t o t h e n U S P r e s i d e n t J o e Biden. As part of the gastronom- ic event L'italiano in cucina held at the Italian Embassy in Prague on March 31 of this year, Italian cuisine was brought into space, high- lighting the fact that Italian food has even reached the International Space Station. Food, in this context, is ele- vated as a bridge between culinary culture and science. Adapting traditional dishes to meet astronauts' dietary needs represents an impor- tant step in space nutrition and becomes a comforting link to Earth, providing psy- c h o l o g i c a l w e l l - b e i n g t o those far from home. One such creation, signed by Nicola Fiasconaro and fellow renowned pastry chef G i u s e p p e B o n o m o , i s a n Easter colomba filled with manna and caramel cream, accompanied by an almond p r a l i n e a n d a d e l i c a t e almond pastry. This dessert, finished with a sauce made from almond milk, recalls a s i m i l a r c r e a t i o n b y F i a s - conaro in 2007, which made its way aboard NASA's Dis- covery Shuttle. On that occa- sion, Italian pastry truly sur- passed its usual boundaries, boldly taking on the chal- lenge of zero gravity. But to savor Fiasconaro's confections, there's no need to travel to space; just head t o t h e c a f é o n P i a z z a Margherita in Castelbuono, where the maestro's treats offer a full sensory experi- ence. First and foremost is the panettone, made year- r o u n d , a l o n g s i d e n o u g a t , cubaita (a traditional Sicil- i a n b r i t t l e ) , h o n e y , m a r - malades, and a variety of d e l i g h t s t o t e m p t e v e r y palate. This coming Christ- mas, no festive table will be complete without the Fias- c o n a r o b r o t h e r s ' l a t e s t panettone creation: Rose and Prickly Pear. O n h i s s m a l l e s t a t e , i n addition to wheat and citrus fruits, the master pastry chef also grows roses, specifically his preferred variety, Rosa Damascena, originally from Bulgaria. Commonly used in perfumery, it also lends its delicate essence to this new Fiasconaro panettone. As he himself puts it: spina con s p i n a , t h o r n w i t h t h o r n , referring to the thorns of roses and prickly pears. But where does one find t h e r a w i n g r e d i e n t s t h a t m a k e s u c h g a s t r o n o m i c t r e a s u r e s p o s s i b l e ? T h e answer lies in the Madonie Mountains: 40,000 hectares with the greatest biodiversi- t y i n t h e e n t i r e M e d i t e r - ranean. This is the land of manna, the fabled "food of the gods," and other local wonders such as the blonde o r a n g e o f I s n e l l o , B a d d a b e a n s , P r o v o l a c h e e s e , Petralia Soprana salt, black S i c i l i a n t h i s t l e h o n e y , o r e g a n o ( O r i g a n u m v u l - gare), Basilisco mushrooms, hazelnuts from Polizzi Gen- e r o s a , a n d o i l f r o m t h e native Crastu olive cultivar. T h e M a d o n i e R e g i o n a l Park – a green lung of the mountain chain in northern Sicily encompassing fifteen municipalities – was admit- ted in 2003 to the European G e o p a r k N e t w o r k , w h i c h includes over twenty geolog- ical and natural parks across Europe. The park features a t r a i l t h a t w i n d s t h r o u g h ancient rock formations and a unique forest flora, includ- ing the Abies nebrodensis, a fir species found only here, where it survives in its sole natural habitat. The area is a l s o h o m e t o d i s t i n c t i v e f a u n a , i n c l u d i n g t h e r a r e C i n g h i a l m a i a l e h y b r i d , a cross between wild boar and domestic pig. T h e M a d o n i e r e g i o n i s also home to centuries-old villages, archaeological trea- sures, and a wealth of myths and legends. In Isnello, visi- tors will find the Interna- tional Center for Astronomi- cal Sciences, complete with a digital planetarium and a park dedicated to time and s p a c e e x p l o r a t i o n . O n 7 November 2015, during the 38th Plenary Session of the General Conference in Paris, the area was officially admit- ted to the UNESCO Global Geoparks Network. The landscape tells the ancient story of its villages, from Cefalù, known as the gateway to the Madonie and now part of the UNESCO Arab-Norman itinerary, to Castelbuono, named after the Castello dei Ventimiglia, once called the "Castle of Good Air." The castle still houses the Chapel of Saint Anne, which preserves the relic of the town's patron saint. A j o u r n e y t h r o u g h t h e Madonie Park is one that begins with culinary plea- sures and leads to a deeper c o n t e m p l a t i o n o f n a t u r e , reminding us that these two d i m e n s i o n s a r e n o t f a r apart. Good, healthy, flavor- f u l f o o d b e g i n s w i t h t h e bounty of nature itself. And for that, we thank the Fias- conaro brothers and their family, who have found the r i g h t b a l a n c e i n c r e a t i n g their confections: honoring both the consumer and the natural world that makes it all possible. Fiasconaro: Sicilian excellence from the Madonie to the world TERESA DI FRESCO LIFE PEOPLE PLACES EVENTS A selection of Fiasconaro's products. Bottom left, the "manna" Fiasconaro uses for some of its traditional products (Photos courtesy of Teresa Di Fresco)

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