Easter in Sicily is a celebration of tradition and taste, much more than just a religious holiday, but a moment that combines tradition, culture and typical Sicilian flavours.

The Sicilian culinary tradition includes many delights for Easter, from the "Cuddure", donut-shaped biscuits, to the "Pane Cunzatu", loaves of bread stuffed with olives, dried tomatoes and cheese, passing through the Cassate, the Cannoli , the Torroncini. But two protagonists dominate the Sicilian culinary tradition: Easter Eggs and Colombe.

And in this article we will talk about the typical artisan Easter eggs. Much more than a simple dessert, a true symbol of tradition, quality and craftsmanship, which represent the testimony of an ancient art that is handed down from generation to generation.

One of the greatest characteristics that distinguish Artisan Easter Eggs is in fact their craftsmanship, in fact they are handmade by Sicilian master pastry chefs, who pay great attention to detail, to the choice of ingredients and to the processing of the chocolate.

Another sign that distinguishes Sicilian Artisan Easter Eggs is their taste, which goes beyond the very fine Milk Chocolate with which they are born. They are in fact filled with pistachios, almonds, or typical Sicilian hazelnuts.