From 1966 to today

Frolsi Sicilian shortbread biscuits were created in 1966 in Palermo by Filippo Lo Piccolo. The name combines "frollini" (shortbread biscuits) and "siciliani" (Sicilian), immediately evoking freshness and authenticity. In his workshop, Filippo created the original recipe and seven unique molds, destined to become a symbol of Sicilian breakfast: biscuits perfect for dunking and loved by generations.

In 2019, the brand was taken over by two Sicilian entrepreneurs, Salvatore Abbate and Salvatore Accurso Tagano, who embarked on a process of renewal by introducing new recipes and a line of artisan leavened products—panettone and colomba cakes enriched with typical ingredients such as Modica IGP chocolate, Ciaculli late mandarins, and Sicilian IGP blood oranges.

Today, Frolsi is a growing company that continues to tell the story of Sicily through its products: from traditional biscuits to handmade ones, characterized by authentic shortcrust pastry and traditional ingredients, such as sesame seeds in Reginelle and aniseed confetti in Anicini.

A story that looks to the future, with the ambition of bringing the genuine flavor of Sicilian tradition to the world.