Confetti and sweet ravioli

During Carnival, a special sweet is made in Genoa based on the homemade tradition, originally known as “pastissotti buon boccone”, or sweet ravioli.
These ravioli are still made today by placing an apricot preserve filling in an outer almond flavoured puff pastry casing moulded into a small ravioli shape. Coloured apricot preserve and granulated sugar are spread on the top, in an imitation of tomato sauce with a sprinkling of cheese.

The confetti are our own creation, made up of small balls of fondant almond paste, flavoured with rum, maraschino, vanilla and coffee, partially coated in bitter dark chocolate.