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.

THE CONFECTIONERY BOTTEGA

The skills of the confectioner are exploited to the full in the mixing bowls, where the ingredients to be sugar-coated, coated with gum Arabic - an acacia resin which helps the sugar adhere to the product - are processed in the traditional manner. During the process, the mixing bowls rotate and collect the sugar as it is added by hand by the master confectioners.

Unlike industrial sweets, the process which takes place in our workshops is manual and slow, enabling us to avoid the need for any additives such as starches, brightening agents and waxes, as it is the presence of the gum Arabic alone which enables the sugar to adhere to the product.

BOMBONIERES WITH HANDMADE SUGAR-COATED SWEETS

Our handmade bonbons are traditionally selected to celebrate weddings, graduations, baptisms and anniversaries.

Our wedding bonbons are made with Avola almond processed with their natural skin, to preserve their intense, distinct flavour as authentically as possible. Our iconic Genoese assortment includes sugar-coated, aromatised Avola almonds, sugar-coated pine nuts and pistachios, and sugar-coated orange peel and cinnamon.

This assortment pays homage to the richness of the Genoese confectionery tradition.