Nuts have technical, nutritional and flavor characteristics which are valuable for processing in pastry and cooking. After having freed it from the shell, we preserve its best characteristics and prevent its alteration, by roasting the seeds and refining it in special pure pastas. If we add crystallized sugar to the nuts, we obtain pralines by refining. With the aromas extracted from plants (mint, licorice, coffee), from berries (vanilla), from fruit (coconut) or obtained from traditional recipes (caramel, zabaglione, gianduia) we make aromatic pastes for ice creams, semifreddo, desserts.

Jams, purees and candied fruit are structures that tradition has handed down to us to protect the scents, flavors and intense colors of nature. We select our fruit varieties with particular attention to the territories, to ethical and sustainable crops, to harvesting with the right degree of ripeness and we use every precaution, from the most traditional to the technological one, to defend the peculiarities of the original product. Our analysis laboratory and our equipment allow us to check the raw materials, the sugars in the processing, the biological cycle of the fruit and its modifications during processing and conservation. We use the I.Q.F. (individually quick frozen) to fix the properties of freshly picked fruit. We guarantee conservation through gentle pasteurization and thermal shock. The gestures, the looks and the care are characterized by delicacy and artisan experience: the selection of fruit, the constant surveillance in cooking and candying, the attentions in packaging bring benefits that respect authenticity and integrity to the origins. They are products that know how to shorten the distance between sweet and salty, because the sugar used wisely knows how to enhance the recipe in which it is absorbed.t.