The Dragées Atelier

In the Dragées or "Confetti" Atelier, we start with Avola almonds from Sicily, Italian pine nuts and Sicilian Pistachios from Bronte. Along with candied orange zest, cinnamon bark, Rosolio drops, chocolate pralines and fondant candies, they are part of the traditional festive assortment of Genoese sweets. Created exclusively with sugar syrup and no added starch.