Candied fruit and raisins
All fruits we use are natural. Through the productive chain our raw material is strictly controlled and carefully monitored, then processed with the utmost care. The candying process takes place naturalli, without mechanical pressures, but simply under atmospheric pressure. Candying is a very long process, which takes weeks, but it maintains the peels very soft and allows the fruits to maintain a strong flavour.
Cutting and dicing operations are performed rigorously after canding. This is particularly important for our candied oranges and lemons, that preserve a thick but soft peel, rich in essential oils with an unmistakable fragrance.
Last but not least, raisins. Ours come from a properly dried grape variety of Greek, Turkish or Iranian origin. Australian raisins are presently one of the best on the market for confectionery use. We consider it the best one. The raisin has an amber colour and is made from grapes with a very thin peel. This increases its melting point and its ability to stay intact in the dough. Every year we select our raisins just before starting production.
We choose them fresh from the May harvest and have them delivered without any treatment. We are fascinated by their unbelievable fragrance and very sweet taste, with a naturally high concentration of sugars. They are excellent in our panettone but so good, that sometimes… we admit it, we like to eat them plain!