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Raspberry syrup is perfect to be diluted in water to obtain a refreshing drink, or used to enrich ice creams, fruit salads, biscuits and sweet (and not) recipes of various types. The old recipe books of the Pietro Romanengo Confetteria indicated the best qualities of fresh fruit. Even today the fruit used for processing is selected with extreme care, as is the case for the "framboise" raspberry, sweet and sour at the same time.