Rosolio drops were first made in France in 1815 and called “ pastiles fiore”. They were dripped onto paper sheets and then in starch. Their thin sugar crust enclosing a delicious aromatic drop of syrup still makes them a unique and much-loved sweet. Made by cooking the sugar syrup until it reaches 36 degress on the Baume scale and then making drops onto starch filled indentations, the sugar then crystalizes and is lifted from the starch where the thinest of sugar crust has formed.
This is perhaps one of the most challenging jobs in working with sugar. The prize being the drop of that lets us relive for an instance; the fragrance, Romanengo’s expertise and know-how have striven to maintain these important techniques for centuries. Flavors include: rose, aniseed, curacao, marasca, acqua amara, certosino liqueur, coffee, mint and violet.