Castelbuono · Sicily

Tumminello

Biscuits and Sicilian pastries from Castelbuono, made the artisan way for more than forty years.

House: Tumminello
Tradition: More than 40 years
Territory: Castelbuono, Palermo
Craft: Biscuits and Sicilian pastries

Latte d'autore

Apollo, Cupido and Orlando are the 2025 edition of the house's latte d'autore: 680 g tins of filled shortcrust, with fig, mandarin, almond, and pistachio and lemon fillings.

Each tin is painted all over. Inside, shortcrust filled with almonds, pistachio, candied citrus and dried fig jam.

The Donna Franca tin holds a whole kilo: a selection of the house's best-loved pastries.

A yellow tin painted with folk patterns, a smiling sun on the lid

A red tin painted with folk patterns, a red heart at the centre of a star on the lid

A sky-blue tin painted with folk patterns, a knight on horseback on the lid

Timilia and Maiorca.

Timilia durum wheat flour in the orange and manna and the Modica chocolate biscottini, Maiorca soft wheat flour in the Modica chocolate ones. And manna in the orange and manna.

Flour and fresh eggs.

Then the shortcrust, filled with dried fig jam and toasted Sicilian almonds.

Frolla.

From the bakery.

A box of lemon biscuits, the biscuits in a lace-lined basket, a lemon and an amber glass on painted tiles — Biscottini al LimoneSoft wheat flour of a Sicilian variety, brown sugar, fresh free-range eggs and candied lemon peel.

A box of mandarin pastries, whole and halved pastries with an orange filling, and mandarins on a wooden table — Dolcini al Mandarino e Mandorle SicilianeShortcrust filled with chopped Sicilian almonds and candied mandarin paste.

A box of Modica chocolate biscuits, the biscuits on a red plate beside a sugar bowl and a cup, on painted tiles — Biscottini Modica IGP ChocolateTimilia durum wheat flour, brown sugar, Maiorca soft wheat flour, fresh free-range eggs and organic dark Modica IGP chocolate.

Why this house

Why Tumminello belongs in the ZAGARA selection.

40+

years of biscuits and Sicilian pastries made the artisan way

best artisan biscuit bakeries of Italy's 4,374, Tumminello among them (Gambero Rosso, March 2021)

Tumminello biscuits, pastries and tins in our selection

Heritage

More than forty years of baking, with today's machines and the techniques of the old artisan trade.

Origin

Production and offices are in Castelbuono, in the province of Palermo, in the heart of the Madonie park.

Craft

The ricci are made with Sicilian ground pistachio and Sicilian ground almonds, the Cosi chini with dried fig jam and Sicilian toasted almonds. Both are made by hand.