THE CONFETTI

" The dragèes is the most difficult part of the work of the confiseur ." – Barbier Dubal, 1789.
Very ancient sweets which, thanks to sugar, preserve seeds, plants and spices, already known in the Middle Ages and widely appreciated in France and Italy. We produce dragees with different "souls": Avola almonds, Italian pine nuts, Bronte pistachios, candied citrus peels, cinnamon bark, toasted coffee beans and fennel seeds.