The company was founded in 1987 in Castrofilippo, a very small town just a few kilometres from the Valley of the Temples of Agrigento, an area rich in history and unique flavours and characterized by a millenary pastry tradition. From Castrofilippo the company has reached the whole world, without ever “moving” physically, because it is strongly linked to its territory.

What has allowed the company to grow and establish itself over the years is mainly the education and respect for food that “dad Salvatore” has passed on to his children.

Tasting the products of the Taibi pastry shop is not only a taste experience, but it is like spending a day in the countryside, smelling in the air the sweet notes given by the orange blossoms, apricots and other fruit trees, which are the main source of the raw materials used for confectionery production.

This experience is both emotional and original at the same time, thanks to the continuous research that Taibi pastry lab dedicates to its products, renewing itself day after day thanks to the new generations. Creativity, sincerity, authenticity, are the basis of this path of innovation.


Phone:+39 0922/829880


Via Nazionale, 100
92020 Castrofilippo (AG)

We have a great fortune, that of living in an area rich in flavours, scents and traditions like Castrofilippo. From here we take the raw materials that we use for our production, 100% Sicilian, in full respect of the territory and seasonality.

The pastries created by the expert hands of the pastry chefs in our laboratory are mainly based on the production of baked goods, such as the homemade panettone. But also the production and processing of “Fina”- the Sicilian ricotta cream for desserts, the main ingredient of our Sicilian Cannoli, our Cassata and other typical specialities. Among our specialities there are also the Sicilian almond pastries and the pistachio specialties that we prepare according to tradition.

You can not miss the delicious salty, in fact, we make by hand according to the Sicilian tradition the typical “arancini” in different variations following the antique family recipes.


Last modified: 24 Jan 2022
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