Our packaging for artisanal sweets has been an unmistakable symbol since 1780, representing the natural extension of the craftsmanship that guides our production. Each package, crafted with care and passion, transforms a simple gesture into an exclusive gift rich in tradition.

The elegant handmade boxes are adorned with illustrations and reproductions of antique prints. These precious details, combined with the refined selection of materials, make them perfect for any special occasion—from exquisite boxes of chocolates and artisanal sweets for holidays like Christmas and Easter to sophisticated packages of sugared almonds, ideal for weddings, baptisms, and graduations.

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.

Ancient machinery processes cocoa, cocoa butter, sugar, and milk, following the timing and methods of the past. And voilà, our artisanal chocolate: dark, milk, and hazelnut chocolate bars, chocolate-covered candied clementines, filled chocolates, liquor-infused cherries, Easter eggs, and festive creations.

Each creation is a tribute to the tradition of Italian chocolate, enhancing authentic flavors and carefully selected ingredients. And for connoisseurs of 19th-century chocolate, there’s Santé chocolate, an unconched chocolate of French origin made solely of cocoa and sugar in equal parts—once known as a healthy food and now a symbol of fine-quality chocolate.

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.

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.

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.