Our workshops, organized into departments (once called "botteghe"), are led by artisans who preserve and pass down an important cultural heritage. Following the ancient recipes of the "confiseur-chocolatier" and respecting seasonal cycles, their work enhances the Genoese art of candied fruit, using slow processes that maintain the natural quality of the creations.
ROMANENGO'S BOXES
Our handmade sweets and confectionery exemplify the craftsmanship on which all our production is based, and have been a symbol of the very finest quality since 1780.
The elegant packaging, with illustrations and reproductions of old prints, can be transformed into precious gifts to make any occasion special.
CANDIED FRUIT AND FLOWERS
SUGAR-COATED SWEETS
Romanengo represents the most ancient Italian confectionery tradition, which it keeps alive through the exclusive use of gum Arabic and sugar syrup. Our confectionery products are based on several raw materials, including Avola almonds, pine nuts, pistachios, cinnamon, cardamom, fennel seeds, candied citrus peel and coffee beans.
HANDMADE CHOCOLATE
FONDANT AND PASTILLES
Antique casting tools and machines, still in use today, keep our workshop alive. The sugar is processed in various shapes and colours, including fruit flavoured caramels, fondants, rosolio drops, and the famous Ginevrine, which bear witness to the combination of traditional know-how and fantasy.
CONFECTIONER'S SWEETS
Known as the "Romanengo Sweets”, these are made with raw and cooked almond paste, and include canestrelli, truffles, meringues, almond paste mini-eggs, and almond and pistachio pastries and nougats, offering a variety of flavours dedicated to the city of Genoa and its traditions.
JAMS AND PRESERVES
FRUIT AND FLOWER SYRUPS
Each year, between May and September, our workshop fills up with flowers and fragrances. We only use the finest ripe fruit and most delicate petals to make our rose petal and distilled orange water syrups, both of which form part of the Slow Food initiative, raspberry, blueberry and mint syrups and almond milk.
