A Slice of Sicily on Tenerife’s Seafront
Nestled along the seafront promenade of Las Caletillas, a small corner hides a piece of Sicily. Facing the sea, this artisanal ice cream parlour and pastry shop has won over both palates and social media with flavours that transport you directly to southern Italy. With Valentine’s Day just around the corner, here are the four star desserts that have become genuine objects of desire among locals and visitors alike.
Star Sweets Stealing the Show
At Ducì, they are not content with just traditional flavours. Here you can try tiramisu in versions such as pistachio, Kinder Bueno, or the ever-classic original. Creamy, soft, and with just the right level of sweetness, it has become one of the most-ordered items in the shop.
Also known as “sfogliatella”, this flaky delight is offered in different flavours and sizes. Small for a craving, large for sharing, Ducì’s lobster tails surprise with their perfect texture and varied fillings.
The iconic Sicilian dessert is present in several versions: from the classic ricotta-filled, to options with pastry cream, chocolate, or even Dubai chocolate, a more exotic version that has caught the attention of foodies.
Ideal for any time of day, Ducì’s individual or family-sized tartlets come with fillings ranging from fruit to chocolate. A simple dessert that sells like hot cakes.
Beyond Desserts: Savoury Specials and Seasonal Surprises
In addition to desserts, Ducì offers a savoury menu with Italian specialities uncommon on the island: cheese and pistachio rekkebi, artisanal arancini, freshly made waffles, and homemade ice creams that change with the season. And looking ahead to Easter, the big novelty will be the Colomba di Pasqua, a soft, artisanal Italian sponge cake shaped like a dove, available for a limited time only.
Visit Ducì Sicilian Gelateria
You can find Ducì at Avenida Marítima 33, Local 13, Las Caletillas, Candelaria in Tenerife. The shop is open from Wednesday to Sunday, from 9:00 to 23:00. You can find more information via this link.
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