Our story is also yours
At the beginning it was an almond. A small fruit, shiny and immaculate as a pearl. A symbol of Sicilian flavour, in a perfect balance between sweetness and crunchiness. The Sicilian patisserie Tomarchio is born at the end of the 50s, but at that time it was just a company processing only dried fruit. Then flour arrived and the kneading hands of the first confectioners, fresh eggs. Children, grandchildren, cousins all ready to taste. Lips dirty of chocolate, pistachio smiles. And finally the mythical Tortina (Little Cake). Of the first in Italy in the 60s.