Let's discover the Telaragna brand: here is our interview

A family business that has been handed down for two generations. What LiSicily has in common over the years is precisely passion, combined with sacrifice, hard work and the desire to reinvent itself.
The Puglisi family works every day to offer its customers a quality service and good and genuine products. The goal has always been to bring traditional desserts to the table, cheering up those who decide to treat themselves to a sweet moment.

But why exactly 'LiSicily'? The name was born from the union of the two realities, or rather the two regions, that characterize this company: Liguria and Sicily.
A passion has already been handed down for two generations, the one that distinguishes Angela Bonasera's family. In fact, for more than 60 years it has been dedicated to the production of confectionery based on traditional recipes.
It all started with Attilio and Pietro Puglisi, when in 1955 they inaugurated their first company: a family-run pastry shop. Subsequently, in 1986, the family and the business underwent a big and significant change: the move to Alassio. As soon as an opportunity for growth presented itself, the Puglisi seized it, and this decision allowed them to grow a lot from a professional point of view. Hence the choice to bring Sicily to Liguria: with the typical sweets of their land of origin, the Puglisi family tells their story and the peculiarity of their Sicilian roots.

Today the second generation of the family is represented by Giuseppe Puglisi, son of Angela Bonasera, with his wife Agata, Luigi and Federico.
The descendants of Pietro and Attilio, together with the 12 employees, today produce typical Sicilian delicacies, but not only: their love for the confectionery world has led them to want to produce sweets typical of the land where they arrived: Liguria.
The LiSicily company is therefore the story of an encounter, the union between the flavors of two very distant and different lands, but in the eyes of Puglisi they both represent home.

We like these realities, these producers of unique, certified and award-winning delicacies: they are real treasures embedded in our Peninsula between seas and mountains and in the most remote streets of villages and countryside. We don't stop to experience only their products, but we want to discover more closely the protagonists of this brand. That's why we sent some questions to those who manage communication with us.

Stay with us to know LiSicily: read the answers!

• Who are we talking to?
  I'm Giuseppe Puglisi, son of the owner Angela Bonasera.
  
• Is the company family run? For how many generations?
  The company is family run. We are in the second generation. Today, in addition to the 4 representatives of the family (me with my wife Agata, Luigi and Federico — we are the descendants of Pietro and Attilio) there are 12 employees.
  
• Who was the founder and in what year? What was the founder's education or what is the work and professional branch from which he came if different from the current one?
  In 1955 in Enna, my dad and uncle had peasant origins.
  
• What is the real reason or the triggering fact behind the birth of this company and when did it happen?
  In 1986 there was an evolution: we moved to Alassio and took over Bar Europa. This has allowed us to grow professionally.
  
• What is your relationship with the land of origin and its typicality? And why do you want to tell them with your products?
  Sicily belongs to us, just as we belong to it. Telling its typical features means telling our story and paying homage to our origins. We do it through our sweets for this.
  
• What was the first product you created?
  The almond paste.
  
• What is the product that today, on the other hand, do you consider “top”?
  Alassio's kisses.
  
• And what is the product that in the entire history of the company has most carried with it the beating heart, philosophy and soul of the company itself?
  Both the kisses of Alassio and the almond paste because they represent the two regions to which we are inextricably linked.
  
• Let's talk about today: how big has the company grown since its inception? Can we get some numbers?
  16 people on the farm and 30 hectares of land in Sicily dedicated to almonds.
  
• Right now: more tradition or more innovation?
  Undoubtedly the tradition.
  
• What was the most important evolution of the company to get it to what it is today?
  To have the opportunity to have our products tasted: those who try them do not abandon them.
  
• Speaking instead of the future: what tomorrow will the company wait for? Are there any changes or some new evolutionary process planned?
  The online sale of our products.
  
• Are you planning to create new products?
  Of course, but for the time being, let's keep it a secret.
  
• Having focused on Spaghetti
  S&M