A century, or almost, of goodness.
The story of a Sicilian family that has become that of many other families in the world.

From 1933 to today: a very sweet story that unfolds between memories and doughs. Let's retrace it together.

1933
The first pastry shop opens

Francesco Condorelli opens the first pastry shop in his grandfather's former house. But only after studying with the best pastry chefs in Catania and practicing a lot in the afternoons after school.
Francesco modeled the frutta martorana until night and the next day he went to Catania by bike to buy the material. The bar served liqueurs, desserts and coffee, but not everyone took it (often those who did were considered vicious!).

1940s
New air
Francesco takes over the management of Professor Caudullo's ice cream shop and the Villa Fiorita restaurant in San Gregorio. In addition to desserts, he dedicates himself to wedding banquets. Meanwhile, the Belpasso location grows, is renovated, and is enriched with futuristic machines such as the Planetary Mixers. These are years of travel, of agreements with representatives of Naples, Rome, Salerno and of new challenges, such as a new company in Paternò.

1960s

The banquet hall

The Belpasso building is raised and the kitchens and a large hall for ceremonies and dance evenings are built on the upper floors. Illustrious artists such as Peppino Di Capri, Perez Prado and Marcella Bella participate. They danced on Saturday nights and at Carnival!

1965

The idea of ​​nougat is born
During an invitation to dinner with some friends, nougat was served. Breaking it took a lot of effort and the work ruined the taste and appearance of the dessert. Returning home, Francesco Condorelli saw his mother pounding almonds in a mortar to enjoy them despite her few teeth.

“All this will end, you will eat soft nougat.
Everyone will do it,” he promised her.

1970s

Machines change everything
Francesco Condorelli buys a 6,000 square meter warehouse. An enormous investment that is associated with the investment in machinery. For the first time, the pieces of nougat that until now had been cut by hand are processed by machines. 7,000 kilos of almonds become 15,000 kilos of nougat!

1980s

With Pippo Baudo, from Italy to the world
Condorelli discovers advertising. He sponsors a local program, hosted by his friend Pippo Baudo, offering a golden nougat as a prize for the winner of the quiz. Baudo becomes the host of “Domenica In” and Condorelli is one of the sponsors together with Fiat, which is preparing to launch the Uno.

Meanwhile, exports to the world begin, from the New York fair to Australia. In 1987, Leo Gullotta becomes the historic testimonial.

The 90s

It's the time of children
In 1993, Francesco Condorelli thinks of selling the company, but Giuseppe, his son, convinces him otherwise. He joins the company and participates in the Industria Dolciaria Belpasso Condorelli.

The company continues to grow and Francesco Condorelli, on the threshold of 90 years, is an emeritus citizen of Belpasso and continues to receive honors.

The 2000s

The Cav. Francesco Condorelli Foundation is born
The non-profit foundation contributes to the socio-economic growth of the territory, to the

training of young people, to the dissemination of culture in companies and to the export of Made in Sicily. It collaborates with the university, creates important events and awards, and gets people talking about it in the newspapers.

Today

It is always a pleasure, today as yesterday
Condorelli brings the taste of Sicilian pastry art everywhere and exports to 27 countries around the world. It sells on e-commerce, speaks on social media with the many families who have grown together with the company and its flavors.

After many years, the world has changed, but we have always taken and valorized the good.