This family of products includes a wide variety of sugared specialities. There is no better demonstration of the art of confectionery than fondants and bonbons. Since this type of confectionery is virtually impossible to mass-produce, the confectioner is able to put his skill and imagination to the test. Each product is made by boiling sugar at different temperatures.

"ginevrine"

 

cordial drops being poured into starch sugar Easter eggs cast from plaster moulds

We make our fondants by adding varying quantities of liquid sugar to the mix during the boiling process, producing sweets with different consistencies. A very unusual process goes into making our assorted cordial, coffee and mint drops. They are poured into a mixture of starch so that a fine crust of sugar forms around the outside while the drops remain liquid inside. Our pâtes de fruits are also unique for the way in which they are produced: we use fruit preserves to make the products as soft and wonderfully fragrant as possible. To make our Easter eggs and sugar fancies we use special plaster moulds, part of the true art of confectionery. Romanengo produces: "old fashioned" demi-sucres, fondants and jellies in various shapes and flavours, legacy of the 19thcentury art of confectionery; pâtes de fruits made with sugar and fruit preserves; cordial drops in rose, chartreuse, aniseed, maraschino and "acqua amara" (peach) flavours; "ginevrine" pastilles in rose, banana, vanilla, aniseed, "acqua amara" (peach), maraschino and violet flavours; "guimauve" (marshmallows) and liquorice flavour pastilles; manna pastilles; fruit and mint flavour boiled sweets; fruit gelées; sugar fancies and Easter eggs, filled with a variety of Romanengo confectionery.

Pietro Romanengo fu Stefano produces:

• "Old fashioned" demi-sucres, fondants and jellies in various shapes and flavours
• Strong mint and fruit flavoured fondant nougat (Summer only)
• Fruit, aniseed and mint flavoured fondant sweets
• Pâtes de fruits
• Fruit flavoured sugared jellies (gelées), wrapped or loose
• Orange, lemon, raspberry, mint, honey and rose flavoured sweets (produced over direct heat)
• Rose, chartreuse, aniseed, curaçao, maraschino and "acqua amara" (peach) flavoured cordial drops
• Coffee and mint cordial drops
• Violet, rose, aniseed, banana, vanilla, maraschino, peach and mint flavoured pastilles ("ginevrine")
• Marshmallows ("guimauve")
• Liquorice drops
• Manna pastilles