Discover the Lisicily brand: here’s our interview.

A family-run business that has been passed down through two generations. What has united LiSicily over the years is the passion, combined with sacrifice, hard work, and the desire to reinvent oneself.
The Puglisi family works every day to offer their customers a service of quality and good, genuine products. The goal has always been to bring traditional sweets to the table, brightening the moment for those who decide to indulge in a sweet treat.

But why "LiSicily"? The name was born from the union of the two realities, or rather the two regions, that characterize this company: Liguria and Sicily.
For two generations now, a passion that distinguishes the family of Angela Bonasera has been passed down. For over 60 years, they have dedicated themselves to confectionery production, based on traditional recipes.
It all started with Attilio and Pietro Puglisi, when in 1955 they inaugurated their first company: a family-run pastry shop. Later, in 1986, the family and the business faced a significant change: moving to Alassio. As soon as an opportunity for growth presented itself, the Puglisis seized it, and this decision allowed them to grow significantly from a professional standpoint. Thus, the choice to bring Sicily to Liguria: with the typical sweets from their land of origin, the Puglisi family tells their story and the peculiarities of their Sicilian roots.

Today, the second generation of the family is represented by Giuseppe Puglisi, son of Angela Bonasera, along with his wife Agata, Luigi, and Federico.
The descendants of Pietro and Attilio, together with the 12 employees, now produce typical Sicilian delicacies, but not only: their love for the world of sweets has driven them to also produce typical desserts from the land where they have settled: Liguria.
The company LiSicily is, therefore, the story of a meeting, the union of the flavors of two very distant and different lands that, in the eyes of the Puglisi family, both represent home.

We love these realities, these producers of unique, certified, and award-winning delicacies: they are true treasures embedded in our Peninsula between seas and mountains and in the most remote streets of towns and countryside. We do not just focus on living with their products, but we want to discover more about the key players behind this brand. That’s why we sent some questions to those who manage communication with us.

Stay with us to get to know LiSicily: read the answers!
 

• Who are we talking to?
  I am Giuseppe Puglisi, son of the owner Angela Bonasera.
   
• Is the company family-run? How many generations?
  The company is family-run. We are in the second generation. Today, in addition to the 4 family members (myself with my wife Agata, Luigi, and Federico – we are the descendants of Pietro and Attilio), there are 12 employees.
   
• Who was the founder and in what year? What was the founder's training or what working and professional branch did they come from if different from the current one?
  In 1955 in Enna, my father and my uncle had peasant origins.
   
• What is the real reason or triggering event behind the birth of this company and when did it happen?
  In 1986 there was an evolution: we moved to Alassio and took over Bar Europa. This allowed us to grow professionally.
   
• What is your relationship with your land of origin and its specialties? And why do you want to tell them through your products?
  Sicily belongs to us, just as we belong to her. Telling its specialties means narrating our story and paying homage to our origins. We do this through our sweets for this reason.
   
• What was the first product you created?
  Almond pastries.
   
• What is the product that you consider to be your "flagship" today?
  The kisses of Alassio.
   
• And what product throughout the company’s history has best embodied the beating heart, philosophy, and soul of the company itself?
  Both the kisses of Alassio and the almond pastries represent the two regions to which we are indissolubly linked.
   
• Let’s talk about today: how much has the company grown since its inception? Can we have some numbers?
  16 people in the company and 30 hectares of land in Sicily dedicated to almonds.
   
• At this moment: more tradition or more innovation?
  Undoubtedly tradition.
   
• What has been the most significant evolution of the company to get to where it is today?
  Having the opportunity to let people taste our products: once someone tries them, they don’t abandon them.
   
• Talking about the future: what kind of tomorrow awaits the company? Are there any changes or new evolutionary processes planned?
  The online sale of our products.
   
• Are you planning to create new products?
  Certainly, but for now, we’ll keep it a secret.
   
• Having focused on Spaghetti & Mandolino, how important is online selling for you, what has been your past relationship with this sales channel, and how do you see it in the future?
  It is an excellent growth tool for both the Italian and foreign markets.
   
• Value: what has been, what is today, and what will it be in the future for your company?
  To carry on the essence of the traditional confectionery of our land. For us, it means Home.

S&M