Lenten Sweets

Romanengo Lenten sweets form part of our grand tradition. Our own exclusive invention, dating back to the early nineteenth century. The tradition of Lenten sweets in Genoa began in 1500, when the nuns of the convent of San Tommaso made simple almond paste sweets with no butter, milk or eggs, in line with the prohibition against eating animal fats in the 40 days before Easter. Since then, these sweets in all their variety can be enjoyed every year, before Easter, including canestrelli biscuits flavoured with distilled orange flower water,  lozenge-shaped mostaccioli with fig and lemon jam, and wafer-shaped marzipan slices filled with fondant sugar syrup in a variety of flavours.