«I was unaware that Romanengo knew how to dress every kind of fruit so exquisitely»
Letter from Giuseppe Verdi to his friend Arrivabene, dated 6thJanuary 1881

Candied fruit is a great tradition in Genoa and around most of the Mediterranean. Fresh, fully ripe fruit is coated in sugar and glucose syrup to preserve its original colours and flavours. Romanengo candies the following types of fruit: apricots, pineapple, oranges, black cherries, quinces, bitter oranges, figs, strawberries, melon, mandarins, medlars, pears, peaches, plums and chestnuts..

       

basket of candied fruit

 

candying pears
 		   

We use fruit from Liguria wherever possible and seek out the finest produce from other sources when it is unavailable.
To make our candied products we use fresh, ripe fruit and sugar and glucose syrup exclusively; we never use preservatives or artificial colourings.

Candied fruit has ancient origins. As Villavecchia, author of the Dizionario di merceologia, wrote in the late 19th century, it became the «speciality of a handful of districts and manufacturers» in Italy. Leghorn, Savona and above all Genoa were famous for their candied fruit.
Today the craft, prerogative of traditional workshops, has all but disappeared; our company helps keep it alive by making the same genuine, fragrant candied fruit which once brought honour to Genoa's centuries-old confectionery traditions.


Pietro Romanengo fu Stefano produces:

  • Candied fruit (by weight), assorted and individual flavours
  • Marrons glacés with orange flower water
  • Preserved marrons glacés in sugar syrup
To buy our products see Contacts and Orders.