Sweet Ravioli, also called "good bite patissotti" in dialect, are typical sweets of the carnival period, which in the past were produced in home confectionery. In Romanengo they are made by filling a ravioli-shaped sheet of almond paste with apricot jam.
Subsequently, black cherry jam and granulated sugar are spread on the ravioli, as a reference to the sprinkling of cheese on the ravioli sauce.

The Confetti were created in the Romanengo house: a small ball of oval-shaped “fondant” almond paste is frozen in bitter dark chocolate.
The almond paste is also scented with rum, maraschino, vanilla and coffee, giving life to colorful sweets, like a rainbow. Confetti and ravioli together make every celebration joyful and colourful!

Pietro Romanengo Fu Stefano is a "confectionery" in the eighteenth-century meaning of the term: a business made up of an artisan laboratory, where fruit, flowers, cocoa, sugar, spices are processed using ancient traditional recipes, and two prestigious Genoese workshops. The orange blossom water is distilled from an ancient distillery in western Liguria, the almond paste produced directly in Romanengo, as well as the candied and caramelized fruit; craftsmanship and the high quality of raw materials are the company's distinctive features.