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.

THE FONDANT BOTTEGA

Our detailed knowledge of sugar and how to process if with natural flavourings is fundamental to the timing and temperature of the cooking processes, which, in combination with the careful selection of the right types of sugar, enables us to create an extraordinary variety of products, each with its own distinctive character.

Here, our craftsmen have mastered the art and complex technique known as brillantatura (brightening), which enables us to store the products in their natural format, without the need for any additives. The syrups and aromas blend harmoniously, to create handmade sweets which enhance the flavours of nature.

TRADITIONAL HANDMADE SWEETS

Until the French invented the fondant in 1830, processing sugar involved cooking the product in its granulated form to create such "hard" products as the Ginevrine.

When the discovery of the fondant made it possible to obtain a sugar paste capable of being moulded, the master confectioners were able to unleash their creativity to the full, and came up with those magnificent creations known as fondant sweets.

The confectioner's imagination can be seen at its best in our rosolio drops, sugar casings containing a drop of perfumed rosolio.

For those who enjoy softer textures, fruit pastes offer a unique sensory experience: the natural sweetness of apples caresses the palate, enhanced by delicate natural flavors.