Orange, lemon or citron grained peels Orange, lemon or citron peels covered with plain chocolate Orange, lemon or citron peels covered with white chocolate Cup-shaped candied citron Candied green, red and yellow zuccata (made from pumkin) Fruit: pears, cherries, mandarin oranges, clementine oranges, oranges Dried prickly pears Passuluna sicchi (dried figs) Mostarda of grape must Mostarda of prickly pears Cotognata (quince marmelade) Mastazzola ‘co vinu cotttu e ficu sicchi (biscuits filled with cooked wine and dried figs) Passuluna studded with almonds, walnuts and pistachios Bronte pistachio cream Crunchy flaky pastries with Bronte pistachio Crunchy flaky pastries with Avola almonds Crunchy flaky pastries with Etna hazelnuts Almonds “cuore di Avola” Bronte natural peeled pistachio Avola raw, toasted almond Pistachio pastry dough Almond pastry dough Etna hazelnut pastry dough Agnelli pasquali di pastareale (Easter marzipan lambs) Cuddure ccu l’ovu (bread with the shape of a doughnut, decorated with an egg) Viscotta da ‘za monaca (biscuits with flour, sugar, butter and milk) Neapolitan pastry