The story
Silicus, an elegant pastry shop and gelateria in Catania, has earned a 4.7-star rating for its refined takes on classic Sicilian sweets. Italyfoodprnsicilia calls it a spot with “uniquely shaped sfogliati that are super crunchy and customizable with creams,” emphasizing both artistry and texture.
The shop’s standout offerings include a “devastating tree bark pastry” and a bicolor croissant filled with a secret cream. The Sfogliato a Forma di Fiocco and a coconut-mango version (Fiocco con Cocco e Mango) highlight the kitchen’s commitment to playful shapes and bold flavors. It’s an instagrammable destination for anyone seeking modern pastry craft in Catania.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Silicus’s Corteccia d’Albero earns rapturous praise, a dish described as hauntingly beautiful and deeply satisfying. The overall vibe is one of quiet, sophisticated delight, where every bite feels intentional and memorable.
“This one is made with pastry cream cooked inside, and then topped with pistachios and dehydrated raspberries. Unbelievable. The pistachios with the pastry cream and the raspberries — it's something I've never tasted before, but devastating.”
What creators say
1 creator has covered Silicus. Most active: Italyfoodprnsicilia
Silicus is an elegant pastry shop and gelateria in Catania with uniquely shaped sfogliati that are super crunchy and customizable with creams, plus a devastating tree bark pastry and a bicolor croissant with a secret cream.
Dishes mentioned
Sfogliato a Forma di Fiocco
This is a bow-shaped sfogliato. The pastry is super crunchy, and the best part is you can choose the cream to put inside. I did the crunch test and it was amazing.
Corteccia d'Albero
This one is made with pastry cream cooked inside, and then topped with pistachios and dehydrated raspberries. Unbelievable. The pistachios with the pastry cream and the raspberries — it's something I've never tasted before, but devastating.
Croissant Bicolore
This one is two-colored because the black part is made with vegetable charcoal, and inside there's a secret cream from their pastry chef. The cream is a cloud.
Fiocco con Cocco e Mango
They use their sfogliati to put gelato inside, and I had to try a bow-shaped one with coconut and mango, absolutely their own production. The coconut is devastating, spectacular.
