Antonio Terranova was an itinerant alchemist and was already trading in locust bean syrup in 1890. In Naro (Agrigento), where he collected herbs and squeezed carob trees, he thought of imprisoning the syrup in a candy. In Ballarò, five generations have taken turns in the workshop, where the same practices have been repeated for over a hundred years, all by hand: boiling the carob, decanting, pressing, and reducing to syrup. In 2000, new flavors were introduced, all classic: for example, anise, mint, fruit and over 20 types, including prickly pear, pistachio, bergamot, ginger, almond and coffee. Carruba is sold in Italy, the other flavors also in the USA.
Paolo Schillace, Caterina Terranova's husband, purchased the company and is the administrator, supported by his brothers-in-law Giacomo and Maurizio Terranova.
Text produced by journalist Claudio Riolo https://www.riquadro.com/ambasciatore/?distretto=36
