Cannoli siciliani
The cannoli follow the traditional recipe with fresh ricotta and selected Sicilian ingredients, prepared on the spot to guarantee the freshness of the shell.
Dining · Vittoria (RG)
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Artisan Sicilian pastry shop with its own workshop in Vittoria, province of Ragusa
Eccellenza Italianacertificata 2026–2027ID 24151
Read on
The place
In the heart of Vittoria, in the province of Ragusa, Pasticceria Vittoria represents the meeting of Sicilian tradition and fine Italian pastry-making. Founded by Michele and Roberta, trained at Iginio Massari's academy, the business offers artisan sweets that preserve the island's age-old recipes enriched with modern technique. In the workshop, cannoli, contemporary cassate, almond pastries and seasonal leavened cakes are made with natural sourdough starter and selected ingredients: pistachio, Avola almonds, Sicilian citrus fruits.
At the table
Pasticceria Vittoria was born from the meeting of Sicilian confectionery tradition and the training received at Iginio Massari's academy.
Why you can trust it
Pasticceria Vittoria is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
«E che dire.... Tutto buonissimo, persone speciali uniche ❤️»
5 rosettes · January 22, 2026Accounts appear in the language they were written in, without corrections or translation.
Location
Pasticceria Vittoria is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
The cannoli follow the traditional recipe with fresh ricotta and selected Sicilian ingredients, prepared on the spot to guarantee the freshness of the shell.
The cassata reinterprets the symbolic dessert of Sicilian pastry-making with a modern touch, keeping the classic base of sponge cake, ricotta and candied fruit.
The almond pastries use Avola almonds, a prized Sicilian variety with a delicate flavour and a texture perfectly suited to traditional pastry-making.
Artisan panettoni and colombe made with natural sourdough starter and slow proofing, enriched with pistachio and Sicilian citrus.
Brioche col tuppo are served fresh for breakfast, ideal alongside granita and artisan gelato.
The figures
What visitors say
«Excellent pastry shop in the centre of Vittoria. Young owners but highly skilled in their craft. Fresh products and quality ingredients. Impeccable cleanliness.»
«We travelled around Sicily and ate quite a few brioche with granita and gelato, enough to say that the brioche at Pasticceria Vittoria is the best!»
«The parcel that arrived all the way to Parma from Pasticceria Vittoria immediately brought the festivity of a fine Sicily, with its exceptional ingredients and attention to every detail!»
«Welcoming premises, very young owners who are skilled and attentive. The pastries are a bit pricey but exquisite, with excellent quality.»
Reviews appear in the language each guest wrote them in.
In the making · The workshop
Pasticceria Vittoria uses natural sourdough starter for all its large leavened cakes, ensuring digestibility and natural keeping quality in keeping with Italian artisan tradition.
The workshop works exclusively with local ingredients: pistachio, Avola almonds and Sicilian citrus fruits, selected for quality and certified origin.
Every sweet is made fresh each day in the Vittoria workshop, from mixing the dough to the final filling, to guarantee constant freshness.
The nationwide shipping system uses isothermal refrigeration to preserve the cold chain, allowing delivery within twenty-four or forty-eight hours.