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 CANDYING BOTTEGA

Since the Middle Ages, the ancient oriental skills of sugar processing, learned during the first crusade, enabled the cooks and craftsmen of Genoa to achieve perfection in the art of candying.

Our candied fruits selection follows the seasons, and includes peaches, marrons glacés, medlars, oranges and figs. Each fruit remains whole and, unlike the dried candied fruits normally found on the market, retains its juiciness, the result of a tradition dating back centuries, combining knowledge and passion.

CANDYING GENOESE STYLE

Our craftsmen adopt the "Genoese style candying method", a traditional technique which enhances the freshness of the fruit by means of meticulous processing, without the use of any additives.

Our craftsmen candy the fruit to achieve the perfect balance between the sugar concentration in the syrup and the temperature of the candying vats, in which the fruit remains for around 15 days.

On completion of the candying process, glazing, also known as icing, takes place using a technique which encases the fruit in a sugary coating, reminiscent of ice crystals, from which the method takes its name. This thin sugar coating preserves the candied fruit and enables us to avoid using chemical preservatives.