Assorted Traditional Genoese Confetti

€13,50

Sale Sold out

Five varieties of confetti telling the story of Genoa and its port: classic Avola almonds and almonds scented with vanilla and cinnamon, pine nuts, pistachios, cinnamon and candied orange peel. A meeting of precious ingredients, arriving from near and far lands, which over the centuries enriched Genoese confectionery tradition.

Shipping within 2–5 business days.
Free shipping on orders over €150.

Dietary Requirements

Gluten-Free
Lactose-Free

Storage Instructions

Store in a cool, dry place, away from light, heat, and humidity. Carefully close the package after opening to preserve its fragrance and quality.

The Special Ingredient

THE SEEDS AND FRUITS

Precious ingredients that tell the story of the port of Genoa: the delicacy of the Avola almond, the sweetness of the pine nut, the intensity of the pistachio, the warmth of cinnamon and the freshness of orange.

Full Ingredient List

Sugar, ALMONDS, PISTACHIOS, oranges, pine nuts, cinnamon, thickening agent: gum Arabic, glucose syrup, cornflour, vanilla extract, natural flavourings. Colourings: vegetable extracts, radish concentrate, sweet potato, safflower. blackcurrant, lemon and spirulina. May contain nuts.

Nutritional Information

Calories 432 Kcal/1822 kj, Fats 9 g of which saturated fatty acids 0.9 g, Carbohydrates 80 g of which sugars 73 g, Proteins 4 g, Sodium 0.01 g.

THE ARTISAN PROCESS

The confetti cores are worked in the traditional copper basins, where different sugar concentrations and temperatures, combined with slow rotation and the artisan's experience, create the perfect balance of structure, taste and delicacy.

FAQ

What ingredients does the Genoese Assortment contain?

The Genoese Assortment holds five varieties of confetti: Avola almonds, pine nuts, pistachios, cinnamon and candied orange peel. Precious ingredients telling the story of Genoa's old port trade and the richness of its confectionery tradition.

Why do these ingredients tell Genoa's story?

Almonds, pine nuts, pistachios, spices and citrus are ingredients that, over the centuries, reached Genoa via trade routes near and far, enriching the city's culinary culture.

How are the confetti made?

The cores are worked in traditional copper basins, where sugar, temperature and processing time are carefully calibrated by the artisans to achieve the desired texture and aromatic balance.

What's the difference between the different sugar-coatings?

The assortment combines confetti with both smooth and "crespa" (crimped) coatings — two traditional techniques that give different textures and characteristics, enhancing each ingredient.

View full details