Pasticceria Mizzica!

Classic Italian croissant without filling. Soft and slightly sweet, ideal for dipping in cappuccino.

Typical Sicilian brioche with 'tuppo', soft and fragrant with orange or vanilla. Traditionally served with granita.

Soft leavened cake covered with sugar glaze or sprinkles. Simple and tasty.

Intertwined brioche dough, often covered in sugar. Soft and light texture.

Croissant filled with pastry cream, chocolate, or jam.

Soft brioche filled with sweet creams.

Rolled leavened dough, often with raisins or cream inside.

Fried ring-shaped pastry covered in sugar, similar to an American donut but with a different dough.

Puff pastry pouch filled with sweet apple pieces.

Puff pastry or leavened dough pouch with a chocolate center.

Soft sweet bread, enriched with raisins or chocolate chips.

Vegan version of the croissant, prepared without eggs or butter.

Vegan croissant filled with jam or vegan creams.

Croissant made with whole wheat flour, for a more rustic and fiber-rich taste.

Croissant enriched with a mix of cereals and seeds.

Reduced version of the maritozzo.

Mini braided pastry version.

Sicilian brioche filled with ice cream (one flavor).

Brioche served with fresh whipped cream.

Fried Palermo specialty: leavened dough filled with ricotta cream and sugar, breaded and fried.

Mini fried Iris version.

Fried or baked pastry dessert filled with sweet ricotta, crescent-shaped.

Small ricotta raviola version.

Shortcrust pastry dessert filled with pastry cream or chocolate, crescent-shaped.

Fried donut filled with cream, covered in sugar.

Mini fried bomba version.

Rolled sweet dough filled.

Small sweet roll version.

Small brioche with sweet filling.

Mini filled croissant.

Mini plain croissant.

Mini Veneziana.

Small fried sugared donut.

Classic Italian espresso. Intense, aromatic, and served in a small cup.

Decaffeinated espresso.

Espresso with a small amount of liqueur (grappa, sambuca, etc.).

Espresso diluted with hot water. Lighter and less concentrated taste.

Small cappuccino served in a glass cup. Espresso stained with milk foam and cocoa.

Sweetened and chilled espresso, served with ice.

Espresso shaken with ice and sugar until frothy and cold.

Espresso served with whipped cream or accompanied by coffee granita.

Thick and velvety cold coffee cream, similar to a soft sorbet.

Hot ginseng root flavored drink, sweet and creamy. Small size.

Large ginseng drink.

Barley coffee, a roasted and aromatic caffeine-free drink. Small size.

Large barley coffee.

Hazelnut-flavored coffee.

Large hazelnut-flavored coffee.

Thick and hot cocoa drink.

Hot chocolate served with a dollop of whipped cream.

Fresh juice from freshly squeezed oranges.

Espresso with hot milk and milk foam.

Cappuccino made with soy milk.

Decaffeinated cappuccino.

Decaffeinated cappuccino with soy milk.

Cappuccino served cold or with ice.

Cappuccino variation with added ginseng.

Cappuccino made with barley coffee.

Cappuccino made with light skim milk.

Glass of hot or cold white milk.

Hot milk served in a tall glass with a shot of espresso.

Cold milk flavored with mint syrup. Refreshing.

Sweet and typical Sicilian drink made with almond paste and water.

Mixed drink of cold milk and granita (usually coffee).

Bottled fruit juice.

Blueberry flavored juice.

Selection of hot teas or herbal infusions.

Artisanally prepared iced tea.

Small shortcrust pastry tart with jam or chocolate.

Iconic Sicilian dessert: fried crispy wafer filled with sweet ricotta cream.

Mini Sicilian cannoli version.

Traditional dessert made with sweetened ricotta, sponge cake, marzipan, and candied fruit.

Shortcrust pastry basket filled with cream and garnished with fresh fruit.

Fried or baked cream puff filled with cream and garnished with sour cherry. Typical for Saint Joseph's Day.

Cream puff filled with chocolate cream.

Cream puff filled with classic pastry cream.

Cream puff filled with pistachio cream.

Cream puff filled with hazelnut cream.

Cream puff filled with sweet ricotta cream.

Cream puff filled with whipped cream.

Leavened dough dessert soaked in rum syrup.

Irregularly shaped chocolate dessert, similar to a truffle, often coated in cocoa.

Slice of the day's cake.

Half portion of cake.

Crispy puff pastry and pastry cream layered dessert.

Small portion of millefoglie.

Portion of tiramisu, a spoon dessert with ladyfingers, coffee, and mascarpone cream.

Small portion of tiramisu.

Crispy puff pastry dessert shaped like a lobster tail, filled with cream.

Dessert inspired by the famous chocolate, with chocolate and hazelnuts.

Almond dessert.

Shortcrust pastry dessert filled with pastry cream.

Baked version of cassata, with a shortcrust shell and ricotta filling.

Small baked cassata version.

Mini Savoia cake, layered sponge cake and chocolate dessert.

Large portion of Savoia cake.

Small chocolate pastry.

Larger chocolate dessert.

Double shortcrust pastry biscuit with jam or chocolate filling in the center.

Large bullseye biscuit version.

Hard and crunchy dessert made of almonds and caramelized sugar.

Sweet almond paste, often shaped like fruit.

Assortment of small pastries sold by weight.

Price per single mini pastry.

Soft almond paste pastries sold by weight.

Price per single almond pastry.

Shortcrust pastry biscuits sold by weight.

Single shortcrust pastry biscuit.

Fruit preserved in sugar, typical for Sicilian desserts.

Chocolate cake with apricot jam and chocolate glaze.

Modern seven-layer chocolate and hazelnut cake with various textures.

Fresh cheese cake on a biscuit base.

Portion of tiramisu.