CANDIED FRUIT AND FLOWERS

Selected fresh fruit, sugar, following the rhythms of nature and dedicating the time necessary to do the job properly. Candied and glazed fruit, marrons glacés flavoured with distilled orange flower water, crystallised forest violet flowers.

THE ANCIENT ART OF CANDIED FLOWERS AND FRUITS

Fresh fruit, sugar, respect for nature's timing and traditional processes. These are the products of this historic shop: glazed and candied fruits, sugared citrus peels, marrons glacés perfumed with orange blossom water, and crystallized wild violet flowers.

THE GENOESE CANDYING TRADITION

Since the Middle Ages, the ancient Eastern wisdom of sugar processing has allowed Genoese artisans to perfect the art of candying. This knowledge, acquired during the First Crusade, has been passed down through generations in our shop.

SEASONAL CANDIED FLOWERS AND FRUITS

Our selection of candied fruit respects seasonality. We offer candied peaches, marrons glacés, candied loquats, oranges and candied figs. Each candied fruit is preserved in its whole form. Our candied fruits maintain a juicy and soft consistency, different from the dry candied fruits commonly available in stores.

THE ARTISANAL CANDYING PROCESS

Our artisans apply the "Genoese candying" technique, an ancient method for creating candied flowers and candied fruit. This process enhances the freshness of products without using additives.

During the process, the fruit is immersed in vats with sugar syrup. We precisely balance the sugar concentration and temperature. The candied fruits remain in processing for up to 15 days.

GLAZING: A NATURAL SUGAR VEIL

Once candying is complete, we apply the glazing. This technique wraps each candied fruit in a transparent sugar coating. The name derives from the ice crystals that this finish resembles.

This thin sugar veil naturally preserves and protects the candied flowers and candied fruit.

OUR SPECIAL CANDIED FLOWERS

Among our specialties, the candied flowers stand out:

Each petal is delicately opened by hand before candying. The candied flowers retain their natural color and the perfume of Ligurian gardens.

ARTISANAL CANDIED FRUITS: A UNIQUE SELECTION

The Romanengo range of glazed candied fruits includes:

  • Whole candied apricots
  • Candied oranges
  • Soft candied figs
  • Whole candied clementines
  • Juicy candied pears
  • Fragrant candied peaches
  • Candied plums

All our candied fruits are processed fresh during their natural ripening period. We use only pure sugar syrup, following traditional recipes from 1780.

FAQ

What are candied flowers?
Candied flowers can be processed whole, as in the case of wild violets, or transformed into candied petals, as happens with roses. They are immersed in sugar syrup to preserve their shape, color and fragrance. Our most requested candied flowers are violets and rose petals.
How should candied fruits be stored?
Candied fruits should be stored in a cool, dry place, away from heat sources. The natural glazing protects them without the need for preservatives. Once opened, consume within 30 days.
What's the difference between candied fruit and dried fruit?
Candied fruit maintains a soft and juicy consistency thanks to the candying process. Dried fruit is dehydrated instead. Our candied fruits preserve the intense flavor of fresh fruit.
Are candied flowers edible?
Yes, all our candied flowers are completely edible and have not undergone chemical treatments. We use only edible flowers like roses and violets. They are perfect for decorating desserts or enjoying as a delicacy.
How long do artisanal candied fruits last?
Our artisanal candied fruits keep for several months thanks to the natural glazing. We don't use chemical preservatives. The expiration date is indicated on each package.