the CANDIES

Since 1500 candied fruit, brought to Italy by the Arabs, has been a mainstay of the pastry and the culinary arts in general, allowing a natural element such as sugar to preserve fruits and vegetables.These are dipped in a warm bath for days at a controlled temperature, encouraging the physical exchange between water and sugar, with which maintain over time the best organoleptic and natural conservation.Everything is produced in-house by Bonci, to present in its range four special preparations:
Spicy pear chutney, candied little tomatoes , peppers mustard, candied figs.