Bakery expert Dan Lepard describes it as...
"Fiori di Sicilia is a highly fragrant floral extract used to flavour almond fillings, marzipan and other sweet foods. Sicily has a strong Arabic history and the aroma is likely to have developed and been used in kitchens in place of orange flower water, and combines the essential oils of different flowers and herbs found in Sicily. Though the exact combination is kept secret, ingredients that might be used include: rose, lemon grass, carob, hibiscus, marigold, mallow, mulberry, heather, liquorice, saffron, cornflower, Sicilian orange blossom, elderflower, and prickly pear flower"
Supplied in a 100ml dropper bottle, use in: panettone, biscuits, marzipan, custards, syrups, whenever a fragrant floral citrus aroma is needed. Can be used in place of orange flower water. Usage: 1-2 tsp per kilo of dough.
Dan Lepard runs occasional courses throughout the year, giving you the expert guidance to further your skills.