Pasticceria Campidoglio starts its activity in Sant'Agata Militello, Sicily, in 1930
Today, as in 1930, nothing has changed in the way of producing. The products are conceived just like 80 years ago, strictly handmade. It’s strategic the choice of raw materials where we use only natural products and of high quality. The ancient and traditional recipes, and then processing purely artisanal, has allowed the “CAMPIDOGLIO” to continue forward in time reaching important commercial results beyond Sicily.The products of the so-called “excellence”that we sell abroad are the classic Sicilian desserts:
Artisanal Sicilian Cannoli carefully with ricotta cheese, purely of sheep, coming from Nebrodi Park and the Madonie Park.
Amaretti di Sicilia, traditional Sicilian buiscuits with Sicilian almonds and in different Sicilian flavors.