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.

TRADITIONAL ROMANENGO ARTISANAL SWEETS

Knownin Genoa as "Romanengo sweets": sweets with raw and cooked almond paste, canestrelli, truffles, meringues, almond paste cookies and almond and pistachio nougat, a variety of flavors dedicated to the city of Genoa and its confectionery tradition.

THE MEETING OF ARTS

The confectioner's pastry shop comes to life thanks to the creativity of artisans, who use candied fruits, fondants, artisanal chocolate and jams from the other shops to create a blend of unique flavors. Our artisanal sweets represent the excellence of Genoese confectionery, where each creation tells a story of tradition and innovation.

STRICTLY MANUAL PROCESSING

In this shop, every phase of processing is strictly manual, and the expert touch of the confectioner guarantees impeccable aesthetics. The production of sweets follows recipes handed down through generations, using only natural ingredients of the highest quality.

HISTORICAL TOOLS FOR TIMELESS RECIPES

The few machines present, including a nineteenth-century granite cylinder refiner, a 1940s nougat maker and a cream cooker, are used exclusively for preparing the mixtures, each sweet is then created manually following the ancient tradition faithfully. These historical tools testify to the continuity of our confectionery art.

THE MASTERY OF ALMOND PASTE

This department, of Arab origin, specializes in almond paste, obtained from oil-rich Apulian almonds, chopped and kneaded with sugar. Our canestrelli and Lenten sweets are perfect examples of how the simplicity of ingredients can transform into gastronomic excellence.

Our almond paste comes in two variations. Raw, as in canestrelli, where the grainy texture of the almond enhances the delicate floral notes of orange blossom water, a Slow Food presidium. Or cooked, soft and moldable, combined with sugar and natural aromas, from which mostaccioli and marzipan are born, typical of Lenten festivities and perfect accompaniments for tea.

We choose to follow traditional recipes without adding additives and preservatives to ensure that each creation maintains the freshness and authenticity of its original flavor, just as we do for our artisanal sugared almonds and natural syrups.

FAQ

What makes Romanengo canestrelli special?
Our canestrelli are made with raw almond paste, which maintains the grainy texture and intense flavor of the almond. The addition of orange blossom water, a Slow Food presidium, confers a unique and delicate aroma.
What's the difference between raw and cooked almond paste?
Raw paste maintains the graininess and more intense flavor of the almond, ideal for canestrelli. Cooked paste, smoother and more moldable, is perfect for marzipan and decorations, with a sweeter and more delicate taste.
How should the confectioner's sweets be stored?
Our sweets, free of preservatives, stay fresh for a few weeks in a cool, dry place.
Why do you use Apulian almonds?
Apulian almonds are distinguished by their high natural oil content, which during mixing acts as a natural binder, making processing simple and smooth without the need to add other ingredients. Their superior quality is fundamental to obtaining excellent almond paste.
Are your sweets suitable for those with intolerances?
Many of our sweets are naturally gluten-free, being made with almonds and sugar. However, we always recommend checking the specific ingredients of each product for any allergies or intolerances.