When to Palermo it speaks of confectionery reference it always does him to the family Amato, pasticceri for tradition present to Palermo since the end of the 800.
Today Amato brothers manage great laboratories of confectionery and they represent a point of reference for the whole Sicilian confectionery becoming the greatest exporters of typical products: "Cannoli, Cassata Siciliana, buccellati, fruit martorana, pupi of sugar and dolcini of almonds."
To only define them pasticceri is too limited perhaps, let's call them " artists pasticceri ".