The confectionery tradition of the Sicari company can be traced back in the early twentieth century, when sweets were not produced and consumed daily but only in particular events such as weddings, feast days of saints or Christmas.
Each of the events is linked to traditional sweets: the pitta and cinnamon torrone for Christmas, the mustaccioli for the feast days of saints, and the piparelli for weddings.
Today, the Sicari company produces artisan sweets and always uses high-quality ingredients and tries to put as fewer preservatives as possible. Generally, for years, the production has been improved with new products. The skilled hands of the workers have made them stand out by giving them a special, unique and always recognizable taste.