The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What ist Fiori di Sicilia?

Beabarba's picture

What ist Fiori di Sicilia?


I want to make Panettone for the BBA  Challenge. Reinhart is using Fiori di Sicilia. I could'nt find this blend here in Germany. What are the ingredients, how  can I substitute it ?

Thanks Beate

mrfrost's picture

From King Arthur Flour:

"Citrus-vanilla Fiori di Sicila ("Flowers of Sicily") is the traditional flavoring for panettone. Substitute lemon oil or about 2 teaspoons grated lemon rind, if desired."

Maybe a little vanilla, plus the lemon oil or rind?

nicodvb's picture

generally jasmine flowers, but I've never seen a panettone with flowers ;)

turosdolci's picture

This flavoring can be used in biscotti also, we have  a number of biscotti recipes that require both vanilla and lemon flavorings and Fiori di Sicila works well.  But to tell you the truth, I shop in Como Italy and have searched for the it there and in other places in Italy. It is even hard to find there. I put a little lemon oil in vanilla. Lemon oil can ususally be found in stores specializing in Italian products. King Arthur does sell Firoi di Sicila and they may sell the oils also. 

turosdolci's picture

Here is an Italian recipe web site and there are several panettone reciipes (in Italian, but you can use a language tool to translate it. They are not perfect but you should be able to work it out).  Not one of these recipes uses Fiori di Sicila. In fact panettone was first created in Lombardia in the North. Most recipes use zest. Take a look at them and maybe you can come up with your own version of panettone. It might give you some ideas that will make your entry a little different then all the rest. I use this web site quite a lot.



gcook17's picture

I have some fiori di Sicila that I bought from King Arthur Flour and it is most similar to a combination of orange and vanilla extracts.  It isn't quite the same though, because there seems to be a little bit of something else I can't identify.  I used it and the other flavors recommended in the BBA when I made pannetone last year and I thought the flavor was too strong.  My wife made the pannetone following the formula in Suas' ABAP and we thought it tasted much better.

Another hint on pannetone that I think is omitted from most directions is to hang it upside down as soon as it comes out of the oven.  If you don't do this is seems to collapse (mine collapsed when I used the BBA formula).  You can hang it by putting a long stiff skewer through the sides of the paper container (parallel with the bottom and touching the bottom) and hanging the whole thing between two tables or chairs.  There's a picture of this at .


nbicomputers's picture

is orange blossem water,

a common flavor in such things as pastera de gran and other pastries and cookies and biscotti. it is more flowery than citrus and when concentrated it can smell like dish soap but when used in extreamly small amounts it adds a very unusal but plesent taste.

its the kind of flavor that you it's there but you can't tell what it is,

Beabarba's picture


thank you for your helpful hints. I'll try it with orange and lemon zest and vanillia. The links to the recipes are interesting, but following the BBA Challenge ( )I want to bake all the recipes from Peter Reinharts book. If his Panettone is disappointing, may be I switch to your suggestions (or I go on with German Stollen as the years before :)) Beate
lello's picture

I really don't know any Italian aroma called "Fiori di Sicilia".

In Italy we use something called "essenza panettone", which is a mixture of flower essences. In Neaples when we make pastiera we add an aroma called "millefiori" or alternatively we use "fiori di arancio", which might be what in US is called "Fiori di Sicilia" (which in any case is different from what is used for Panettone). I read that "Fiori d'arancio" could also be home-made by letting orange flowers stay in water for about 24 hours, but I have never tried if it really works. The reason is that actually a very concentrated aroma i used, so just a few drops are necessary, on the other hand you would need quite a lot of home-made "aroma" to really give aroma to your Panettone, and this would spoil the recipe.

Be aware that most of these aroma are just synthetic nowadays. If you look on for "acqua fiori d'arancio" you might find something. If you search on italian websites we call them "essenze" (essence) or "acqua" (water).

Good luck.


lynnebiz's picture

Fiori di Sicilia is an extract. I checked my cupboard, but I don't that particular flavoring, although I have a bunch of other ones from the same company that makes it. The label says "La Torinese, Torre Products Co., Inc., NY 10013".

I'm in the Boston area, and I bought these Italian extracts at Polcari's in the North End (Little Italy) of Boston (not associated w/them at all). I usually don't use artificial flavorings, but got these to try for my biscotti. I honestly can't remember what the Fiori di Sicilia tasted like, but seeing that I used it up first, it must have been good. :P

Just checked the KA link - whoaa!! $20 US dollars is quite a leap from the couple of dollars I pay for the extracts in the North End. Guess I should be thankful there are still a few places like Polcari's there (our Little Italy has been becoming very generic in recent yrs, sad to say..)

Shipping might be high for you, but the people at Polcari's are really, really down-to-earth & nice - if there is anything they can do for you, they will. On the other hand, just substituting vanilla & some kind of citrus might be smarter - and cheaper.


OK - adding an edit - ha - just saw the orig message was fr 2009! Keeping this here in case someone else is wondering about this flavoring..



BakeryBits's picture

BakeryBits does both Fiori di Sicilia and Aroma Panettone:


Hope that helps (they smell fantastic!)