Since 1780 Pietro Romanengo makes the traditional confectionery sweets following the methods of the great confectioneries and chocolateries workshops which originated in 1800 France. We pick and preserve fruits and flowers’ taste, scent and natural colours, crystallising their essence in sugar.
Pietro Romanengo’s delicacies are perfect to celebrate every occasion and time of year: candied fruits, preserves, chocolates, dragées, fondants and bon bons.
Pietro Romanengo’s production still follows Nature’s ways. We only work with the best ingredients, selected nearby Genoa and in Italy. In spring we make demisucres, rosolio drops, pastilles, fondant candies, and gelées. In May rose petals are used to make an exquisite preserve known as “Rose sugar” and a delicious rose syrup. During summertime summer fruits are candied and used to make fruit preserves, syrups and fruit pastes. Autumn is the time for marron glacés, candied and glazed using the old time recipe, we also make quince paste, almond paste sweets and the typical sweets for All Saints.
Pietro Romanengo’s products assortment is available both loose or packed in handcrafted wooden boxes decorated with antique prints reproductions. They are an elegant idea for your gifts or for a special after dinner treat. Your gift will always be appreciated and delight your taste buds.
«… there is no fruit, flower, seed, plant, as good as nature can make it which taste cannot be improved».
Il Confetturiere Piemontese, Turin 1790.