Specialities

Tenerelli Mucci^® Ghiaia

Carefully selected “Piemonte P.G.I Hazelnuts” and Toritto’s Apulian fine varieties almonds, coated in a double white and dark chocolate layer and veiled with a wafer-thin delicate-coloured sugar layer. They are the famous “Tenerelli Mucci”, the soft-hearted confetti, produced since 1930 with absolute faith to the original recipe. Inimitable.

Ghiaia di Marzapane e Cioccolato

Soft and delicious marzipan made with Apulian “Filippo Cea” almonds of Toritto, coated with chocolate and finely sugared. These dragées are marbled with the gravel colours.

Tipo Avola Ghiaia with chocolate

Thin, tapered, elegant. Their shape reminds that of the “Avola” almond confetti, but the wafer-thin sugar layer encloses a precious dark chocolate heart. The colour reproduces the tones of gravel.

Fruttini di Marzapane^®

Oranges, pears, cherries, apricots, lemons and many other fruits. The hand shaped almond paste with a taste of vanilla is produced with the precious Apulian Toritto almond. Loved for the shape and flavor by young and old people, marzipan fruits are perfect for decorating cakes and enriching sweet tables. These wonderful “confetti” are patiently hand-decorated, one by one, with natural colors. It will seem to have just picked them from a tree. Ideal to give something different, unique and delicious, typical of southern Italy.

Ricci with Almonds and Honey

We can bring them back up to an ancient recipe of the ‘200: these confetti were made for the ladies during the court parties. Today proposed again, they keep intact their charm and their taste: the famous confetti Ricci, realized with the Toritto’s Apulian fine varieties almonds, coated with pure honey and sugar, lightly spiced with cinnamon and cloves

Ricci with almond, brown sugar and honey

These sugared almonds are dedicated to Frederick II of Swabia and offered today with the original medieval recipe that preserves their charm and flavor. They are made with the precious variety of Toritto Apulian almonds, wrapped in pure honey and cane sugar, lightly spiced with cinnamon and cloves. Aromas and flavors will take you back over 500 years.

Giardiniera with Rosolio and Chocolate

Fruit shape-modelled confetti. Various flavours alcohol free rosolio-filled, they are coated in dark chocolate, slightly sugared and completely hand-decorated. Superb for their beauty and goodness.

PDO Green Pistachio of Bronte coated

The “Bronte P.D.O. Green Pistachio”, from Sicily, is the best among the varieties growing in the Mediterranean area, for its unique organoleptic properties. Its scent, flavour and colour are extremely rare. A wafer-thin sugar layer makes it unequalled.

Cannellini

Precious cinnamon from Sri Lanka and Madagascar is used to create this speciality of confectionery. Eight weeks of work are necessary to cover the thin filament of cinnamon with hundreds of sugar crystals, layer after layer. An exclusive confetto, still produced with methods of other times.

Coriandoli Latte

A thin layer of coloured sugar covers the excellent milk chocolate heart of these inviting hoops. Simple and intriguing.

Gocce al Rosolio

Fine sugar crystals filled with a soft non-alcoholic “rosolio” with natural fruit flavors. Each color corresponds to the taste of a different fruit: lemon, orange, anise, green apple, cherry, strawberry, apricot. Small colored gems to always carry with you release the flavors of the past and give a pleasant sensation of freshness.

Red marzipan cherries

The vanilla-flavoured almond paste is produced with the Toritto’s “Filippo Cea” fine almond, handmade and lightly sugared cherry-shape. Then, these wonderful confetti are patiently hand-decorated, each one with natural dyes.

Yellow marzipan cherries

The vanilla-flavoured almond paste is produced with the Toritto’s “Filippo Cea” fine almond, handmade and lightly sugared cherry-shape. Then, these wonderful confetti are patiently hand-decorated, each one with natural dyes.

Green Marzipan Olives

The vanilla-flavoured almond paste is produced with the Toritto’s “Filippo Cea” fine almond, handmade and lightly sugared oliva. Then, these wonderful confetti are patiently hand-decorated, each one with natural dyes.

Gocce Alla Viola

Obtained from the taste of violet, the non-alcoholic rosolio is enclosed by a very light wisteria-colored sugar crystal.