The assortment of Genoise Dragees made by Romanengo are descendants of the spices that appear in medieval texts. The techniques we continue to use to this day mirror how these delicacies have been produced since the 1800s. The copper drum called “bassina” turns continuously over a flame with the chosen ‘filling’. Each ingredient, be it almonds, pine nuts, pistachios, rosolio, candied peel or cinnamon shards is slowly coated with layer upon layer of pure sugar to form a hard outer shell. The heart of the finished Dragees lets loose all the flavor of these prime ingredients as you bite through its sugar crust. The extreme difficulty involved in producing these in this artisan way makes them one of the most symbolic of Romanengo’s confectionary products.
Used in Italy to give as keepsakes to guests at various occasions, the traditional white almond Dragees given at weddings are perhaps the most well-known, with our naturally coloured Avola almond Dragees receiving praise from prestigious food publications such as ‘Gambero Rosso’.