ROMANENGO

Production philosophy

Over time, the company founded by Pietro Romanengo has remained true to its essence as a confectionery – namely, an artisan production facility where fruit, flowers, spices, aromas and colours are processed using sugar.

During the 19th century our company also began producing chocolates as most other major European confectioneries gradually did.

Today our artisan production facility is still organised along the 19th century French and Italian model, with the five main sectors or ateliers, typical of a large confectionery: fourneau (candied fruits and jams), chocolat (chocolate and pralines), dragées (sugar-coated confetti), office (fondant and sugar processing ), four (almond processing and patisserie).

Romanengo’s wide range of hand-made confectionery specialties is rooted in the long-held Genoese traditions of candying and rests directly on our loyalty to original recipes and the historic cookbooks of eminent “confiseur – chocolatier” professionals.

Here in lies the art of the confectioner, the art of preserving Nature’s gifts and imitating their appearance and taste with expert sugar processing.

Quality ingredients

Romanengo’s products are crafted with only the very finest natural ingredients and contain no preservatives or artificial flavours.

To prevent possible allergies, we list products containing flour, eggs, milk, hazelnuts, walnuts, pistachios and almonds.

Our chocolates are made in a production facility where hazelnuts and almonds are also processed seasonally. No added emulsifiers or soy lecithin are used in our dark chocolate.

Seasonality of our products

Our annual production cycles are intimately connected to the natural growing season of all the raw ingredients we use.

We select the finest ingredients grown both in our regional and national territory to create artisan specialties using traditional confectionery recipes, so you can celebrate holidays, anniversaries and everyday occasions with our guarantee of the highest quality.

Month after month, you can enjoy a changing variety of specialties from our five confectionery sectors, each produced in a dedicated atelier under the expert supervision of our master artisan confectioners.

With the Ligurian Riviera’s sun-kissed orchards and citrus groves, candied fruits naturally became a staple delicacy of the great Genoese tradition. Today however, this once common product of artisan sweet-making shops across the region has all but completely disappeared.

At Romanengo, our production cycle still uses only the freshest seasonal fruit that is grown and allowed to ripen naturally on small farms in Liguria and across Italy.

Every year, between May and September, our production ateliers are overflowing with the inebriating scent of flowers and fruit. This profusion of ripe, juicy fruit and fresh, fragrant petals goes into making candied fruit, jams, jellies and syrups, following coveted recipes that faithfully exalt their subtle aromas, colours and flavours.

The production atelier where dragées are made specialises in sugar-coated Sicilian Avola almond dragées. Known as “confetti” in Italian, these sweets are traditionally offered to guests at religious or civil weddings, first communion and confirmation ceremonies, anniversaries and graduations.

During the harvest season, we also make sugar-coated Italian pine nut dragées and Sicilian Bronte pistachio dragées. These and other delicacies from our five different ateliers, including orange zest, fruit liqueurs, cinnamon bark, chocolate pralines and fondant sweets, make up the typical festive assortment offered in our traditional Genoese Christmas gift boxes.

The fondant sector produces “demi-sucre” or fondant sweets, fruit pastes, Rosolio drops, Ginevrina pastilles, jellies and other sugar specialties on a nearly year-round basis. But at Easter time, the atelier is filled with miniature churches, pianos, swallows, lambs, hares and roosters moulded from fondant sugar paste. Cinnamon-flavoured sugar eggs are another original specialty that our confectionery began making in the mid-1800’s and is now nearly impossible to find anywhere else.

Creating each of these specialties requires complex skills and know-how which cannot be harnessed into standard production methods. It is here that the artistic side of confectionary emerges and where our master confectioners’ creativity, ingenuity and taste find their ultimate expression.

At Romanengo, we are proud to produce chocolate the “old-fashioned” way by slowly working it with a mixer in a granite stone basin. A fine selection of just a few high-quality ingredients goes into our chocolate, beginning with premium grade cocoa paste, sugar, cocoa butter, milk and absolutely no additives or soy lecithin.

Dark and milk chocolates are produced in two main periods of the year. At Christmas, we prepare a wide range of bare and wrapped pralines, chocolate bars and figurines, while at Easter, chocolate is moulded into the classic Italian specialty – large hollow Easter eggs with thick chocolate shells – which, at Romanengo, are filled with surprises and sweets from our confectionery. To the delight of children young and old, this typical Easter treat can take the shape of chocolate hens, rabbits, turtles, nests or other figurines.

With the exception of summer, we produce chocolate bars that are especially appreciated in Japan, as well as a range of old-fashioned “iced” chocolates.

At Romanengo, we are proud to produce chocolate the “old-fashioned” way by slowly working it with a mixer in a granite stone basin. A fine selection of just a few high-quality ingredients goes into our chocolate, beginning with premium grade cocoa paste, sugar, cocoa butter, milk and absolutely no additives or soy lecithin.

Dark and milk chocolates are produced in two main periods of the year. At Christmas, we prepare a wide range of bare and wrapped pralines, chocolate bars and figurines, while at Easter, chocolate is moulded into the classic Italian specialty – large hollow Easter eggs with thick chocolate shells – which, at Romanengo, are filled with surprises and sweets from our confectionery. To the delight of children young and old, this typical Easter treat can take the shape of chocolate hens, rabbits, turtles, nests or other figurines.

With the exception of summer, we produce chocolate bars that are especially appreciated in Japan, as well as a range of old-fashioned “iced” chocolates.

Fruit and Flower Atelier

With the Ligurian Riviera’s sun-kissed orchards and citrus groves, candied fruits naturally became a staple delicacy of the great Genoese tradition. Today however, this once common product of artisan sweet-making shops across the region has all but completely disappeared.

At Romanengo, our production cycle still uses only the freshest seasonal fruit that is grown and allowed to ripen naturally on small farms in Liguria and across Italy.

Every year, between May and September, our production ateliers are overflowing with the inebriating scent of flowers and fruit. This profusion of ripe, juicy fruit and fresh, fragrant petals goes into making candied fruit, jams, jellies and syrups, following coveted recipes that faithfully exalt their subtle aromas, colours and flavours.

The Dragée Atelier

The production atelier where dragées are made specialises in sugar-coated Sicilian Avola almond dragées. Known as “confetti” in Italian, these sweets are traditionally offered to guests at religious or civil weddings, first communion and confirmation ceremonies, anniversaries and graduations.

During the harvest season, we also make sugar-coated Italian pine nut dragées and Sicilian Bronte pistachio dragées. These and other delicacies from our five different ateliers, including orange zest, fruit liqueurs, cinnamon bark, chocolate pralines and fondant sweets, make up the typical festive assortment offered in our traditional Genoese Christmas gift boxes.

Fondant Sweets Atelier

The fondant sector produces “demi-sucre” or fondant sweets, fruit pastes, Rosolio drops, Ginevrina pastilles, jellies and other sugar specialties on a nearly year-round basis. But at Easter time, the atelier is filled with miniature churches, pianos, swallows, lambs, hares and roosters moulded from fondant sugar paste. Cinnamon-flavoured sugar eggs are another original specialty that our confectionery began making in the mid-1800’s and is now nearly impossible to find anywhere else.

Creating each of these specialties requires complex skills and know-how which cannot be harnessed into standard production methods. It is here that the artistic side of confectionary emerges and where our master confectioners’ creativity, ingenuity and taste find their ultimate expression.

Chocolate Atelier

At Romanengo, we are proud to produce chocolate the “old-fashioned” way by slowly working it with a mixer in a granite stone basin. A fine selection of just a few high-quality ingredients goes into our chocolate, beginning with premium grade cocoa paste, sugar, cocoa butter, milk and absolutely no additives or soy lecithin.

Dark and milk chocolates are produced in two main periods of the year. At Christmas, we prepare a wide range of bare and wrapped pralines, chocolate bars and figurines, while at Easter, chocolate is moulded into the classic Italian specialty – large hollow Easter eggs with thick chocolate shells – which, at Romanengo, are filled with surprises and sweets from our confectionery. To the delight of children young and old, this typical Easter treat can take the shape of chocolate hens, rabbits, turtles, nests or other figurines.

With the exception of summer, we produce chocolate bars that are especially appreciated in Japan, as well as a range of old-fashioned “iced” chocolates.

Patisserie Atelier

At Romanengo, we are proud to produce chocolate the “old-fashioned” way by slowly working it with a mixer in a granite stone basin. A fine selection of just a few high-quality ingredients goes into our chocolate, beginning with premium grade cocoa paste, sugar, cocoa butter, milk and absolutely no additives or soy lecithin.

Dark and milk chocolates are produced in two main periods of the year. At Christmas, we prepare a wide range of bare and wrapped pralines, chocolate bars and figurines, while at Easter, chocolate is moulded into the classic Italian specialty – large hollow Easter eggs with thick chocolate shells – which, at Romanengo, are filled with surprises and sweets from our confectionery. To the delight of children young and old, this typical Easter treat can take the shape of chocolate hens, rabbits, turtles, nests or other figurines.

With the exception of summer, we produce chocolate bars that are especially appreciated in Japan, as well as a range of old-fashioned “iced” chocolates.