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.

FONDANT CANDIES AND SUGAR LOZENGES

Tools and ancient pouring machines, still in use, keep alive our factory of fondant candies and sugar lozenges.

A KALEIDOSCOPE OF SHAPES AND FLAVORS A kaleidoscope of shapes and flavors 

Sugar is worked into various shapes and colors: fruit candies, assorted fondants, rosolio drops and the renowned ginevrine that become an important testimony to the encounter between artisanal savoir-faire and the confectioner's imagination. Our sugar lozenges represent the art of confectionery in its purest form.

THE ART OF SUGAR PROCESSING

Deep knowledge of sugar and its combination with natural aromas is essential for our artisans. Their ability to precisely manage cooking times and temperatures, together with careful selection of natural aromas and colors, gives rise to an extraordinary variety of creations: from classic fondant candies to delicate scented lozenges, each with a unique character.

THE BRILLANTATURA TECHNIQUE

Our artisans master the refined art of "brillantatura," a complex technique that allows natural preservation of products without adding additives. Syrups and aromas blend harmoniously, creating artisanal candies that enhance the flavors offered by nature. Our sugar candies are prepared according to centuries-old recipes that guarantee freshness and genuineness, just like our candied fruits and artisanal jams.

FROM GINEVRINE TO FONDANT: A STORY OF INNOVATION

Until the invention of fondant by the French in 1830, sugar processing was characterized by cooking granulated sugar to obtain "hard" products, like the iconic ginevrine, crunchy and shiny flavored sugar lozenges.

With the discovery of fondant, a soft and malleable sugar paste, master confectioners could give space to their creativity, creating delicious fondant candies with a soft white shell that gently melts in the mouth.

The confectioner's imagination finds its maximum expression in rosolio drops, very thin sugar shells that melt in the mouth, revealing a drop of scented rosolio. For those who love softer consistencies, fruit pastes offer a unique sensory experience: the natural sweetness of apples explodes on the palate, enriched by delicate natural aromas that enhance perfumes and flavors.

FAQ

What are fondant candies?
Fondant candies are sweets made with a soft and malleable sugar paste, invented in France in 1830. They are distinguished by their characteristic white shell and consistency that melts in the mouth.
How are artisanal sugar lozenges produced?
Our lozenges are created through cooking granulated sugar flavored with natural aromas. The process requires great mastery to achieve the right consistency.
What's the difference between fondant and lozenges?
Fondants have a soft consistency that melts in the mouth, while lozenges are harder and crunchy. Fondants come from a worked sugar paste, lozenges from cooked and crystallized sugar.
Do your candies contain preservatives?
No, we use only the brillantatura technique that allows natural preservation. The only ingredients are sugar, natural aromas and, for some varieties, food coloring of vegetable origin.
What makes ginevrine special?
Ginevrine are traditional Genoese flavored sugar lozenges, crunchy and shiny. They represent the ancient art of "hard" sugar processing before the invention of fondant, and are a symbol of historic Ligurian confectionery.