SUGARFINA TRAVELS TO GENOA, ITALY FOR A TASTE OF AN 18TH CENTURY TRADITION. Ready for another international adventure? We traveled to Italy to give you a behind-the-scenes look at how our Confetti Dolci …
SUGARFINA TRAVELS TO GENOA, ITALY FOR A TASTE OF AN 18TH CENTURY TRADITION.
Ready for another international adventure? We traveled to Italy to give you a behind-the-scenes look at how our Confetti Dolci is made. They’re as pretty to look at as they are to taste—join us and see for yourself.
Ciao, Sugar! We just arrived in Genoa, Italy to visit one of our favorite candymakers, Pietro Romanengo fu Stefano. Founded in 1780, Romanengo is the oldest candy factory in Italy and they still make their candies by hand, using the same recipes and techniques from centuries past. Here’s an inside look at the special story (and royal history) of our beautiful Confetti Dolci candies.
FROM 18TH CENTURY ITALY TO TODAY
The Romanengo family began crafting confections in the late 1700’s and opened the doors to their first storefront in 1814—almost 50 years before Italy officially became a united nation-state. That boutique is still open today and offers a wide variety of Italian treats, from candied fruits and flowers to chocolates to delicate sugar gems.
After opening their first shop, it wasn’t long before Romanengo became widely known for their delicious and beautiful confections, even capturing the attention of 19th century royals. They created treats for the King of Italy, an over-the-top dessert display for the Italian Prince’s wedding, and even opera composer Giuseppe Verdi was a fan.
Today, the 8th generation of the family runs the business, and every candy made in the workshop is still hand-crafted using the original recipes and techniques from long ago.
PRETTY AS A PAINTING
Romanengo creates our Confetti Dolci candies, which are a tiny taste of art history. These candies were first crafted in the late 1800’s when Impressionist painters like Monet and Renoir were creating beautiful works of art using tiny pastel brush strokes. Inspired by the delicate and ethereal look of the paintings at that time, these candies infuse Impressionist-era Paris into old world Italian technique.
Each tiny morsel sparkles in the light, then melts on your tongue in flavors of peach, vanilla, violet, banana, anisette, and rosewater. It’s a sweet taste of history and the ultimate example of a treat that’s (almost) too pretty to eat.
Well sugars, Arrivederci, we’re off to France. Keep following our candy adventures on the blog to see where we’ll go next!
Rosie & Josh