Categories:
The Fruits and Flowers Atelier
Candied fruit is a classic specialty from the great Genoese tradition. Today however, the craftsmanship and know-how handed down through generations of artisan confectioners has all but completely disappeared.
Holding fast to centuries-old traditions, Pietro Romanengo Confectionery still uses the highest grade fresh fruit available. Our production cycle follows the changing seasons and respects the natural growing and ripening stages.
Every year from May to September, our artisan Fruit and Flowers Atelier is brimming with flowers and perfumes.
In addition to producing candied fruit, we use ripe fruit and fresh flower petals to create jams, jellies and syrups faithfully based on treasured production secrets and original historical recipes.
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