Fratelli Costa, pastry makers in Piedimonte Etneo
Our story begins in 1973 with our parents’ bakery. Today we, their sons Frank and Salvatore, carry it on with the same ingredients: citrus fruit, nuts and candied fruit.
From the family bakery to today’s workshop
Tradition first, with a healthy dose of the present. And ingredients chosen one by one.
1973
A bakery at the foot of Mount Etna
Our parents founded Costa Fratelli. Out of its oven came fresh bread, traditional Sicilian sweets and biscuits, delivered across the provinces of Catania and Messina.
The decision
From bread to sweets
The baker’s trade was changing, and we decided to devote ourselves to sweets alone. We brought with us everything our parents knew about proving and pastry making, and widened our choice of ingredients.
The next generation
Frank and Salvatore take over
We grew up surrounded by the scent of almonds, candied fruit, sugar and flour. After our first steps alongside the family, we became the owners of a company that brings tradition and new ideas together.
Over the years we have expanded production without forgetting what we were taught: choose the finest ingredients, keep learning from the masters of sourdough starter, and listen to what our customers ask for.
The journey
Colombe and panettoni beyond the island
Our festive cakes have taken us all over Italy and then abroad. Every product is individually wrapped to keep it fragrant and fresh on the way.
We export to
- Canada
- Australia
- Germany
- Austria
- Malta
- the Netherlands
Today
Nine hundred square metres of bakery
Plus the warehouse, modern equipment and people who know the craft. We make, pack and ship everything from the same IFS-certified site.
Our land
Roots matter to our family. Ours are in Piedimonte Etneo, on the slopes below Mount Etna, now a UNESCO World Heritage Site.
It is a town loved by travellers, from Italy and abroad, and well known for its food. Here we make and sell traditional Sicilian sweets, reinterpreted in our own way.
What comes out of our bakery
Citrus fruit, nuts and candied fruit are the staple ingredients of Sicilian pastry making. This is how we use them.
- PanettoniIn many flavours, right up to the Special Editions in hand-painted boxes.
- ColombeThe Italian Easter dove cake: with candied fruit, without, or filled with our own creams.
- GocceDrop-shaped shortcrust biscuits filled with creams we make ourselves.
- MustacciuoliShortcrust filled with candied orange, candied lemon or fig paste.
- Almond pastriesPaste di mandorla in almond, pistachio, lemon and orange.
- BrittleAlmond or pistachio.
- Sweet spreadsPistachio, hazelnut and almond, from nuts we grind here.
- Savoury pestosPistachio, almond and walnut: a ready-made sauce for pasta.
- Pure paste for gelatoPistachio, hazelnut and almond, for gelato makers and pastry shops.
Colombe and panettoni: three steps we never skip
We don’t use ready-made mixes: we look after every rise ourselves. And our festive cakes always go through three fixed steps.
- A long rise, so the cake is easy to digest
- At least eight hours’ rest after baking, before packing
- Wholesome ingredients we choose ourselves
From ingredients to packaging
From the very start we have followed each product all the way through, from choosing the ingredients to designing the pack, because looks matter too. That is how we have earned the trust of both shoppers and retailers.
We have broadened our range so that we have sweets to sell all year round, not just at Christmas and Easter: biscuits, small pastries, almond-based products, sweet spreads and savoury pestos.
We still select the ingredients in person. We keep a close eye on costs, without ever compromising the quality of the finished product.
What we are working on for the food service and retail trade
- Brioche buns for gelato and granita
- Pure paste for gelato
- Breakfast biscuits
Full catalogue and trade price list
We supply shops, delicatessens and importers. Tell us who you are and what you are interested in, and we will send you the catalogue and a price list tailored to your business.