The Antica Confetteria Romanengo needs no introduction: founded in 1780, today known throughout the Genoese hinterland and beyond, it is considered a point of reference for all lovers of confectionery products.
In the Romanengo chocolate shop the chocolate is handcrafted, without the addition of additives or soy lectin. Three simple ingredients make up Romanengo chocolate: cocoa, sugar and cocoa butter. Once the processing with granite stone is finished, the cocoa paste "beats" in the basin for three days and three nights without stopping, becoming "velouté" (a definition attributed in ancient times by the French to describe the best-made chocolate).
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.
