The first document attesting to the processing of sugar-coated almonds dates back to 1492. However, sugar-coated almonds have been prepared in large coal-fired boilers since 700, made to oscillate constantly to prevent the almonds from sticking together.
The process lasted 4 days and, even today, Roberto Brielli covers the renowned Avola almonds with sugar syrup for several days, in order to guarantee the creation of a very thin, white outer layer.
The minimal sugar layer and the quality of the Sicilian almonds - with the perfect aroma, size and shape - are the characteristics that differentiate a good artisanal sugar-coated almond from an industrial one.
The classic sugared almond is plain, but one of the most renowned contains anise. Sugar-coated almonds are certainly the undisputed protagonists of weddings. They symbolize fertility, good luck and prosperity. They are a hope for a sweet future.
1 Kg pack
Properties and characteristics
100% Italian sugar
Made in the mountains