Day 19

Move over Willy Wonka! Today we had the privilege of touring the Pietro Romanengo, a confectioner that has been in business since 1780. Our tour was given by the owner and Rotarian, the seventh generation in his family run the business. We were also accompanied by two other Rotarians - a retired doctor and an editor.

The tour started with the process of making chocolate, grinding the cocoa bean, mixing in with sugar and possibly milk. The company is still run the way it has been for years. We then got to taste the “bad” pieces. They were broken and not sellable but sure were delicious!  Of course dark chocolate is my favorite.

Soon we moved on to the sugared fruit, they heat sugar and let the fruit sit in it until it reaches a certain temperature, this is how it is preserved. Once it reaches the temperature the fruit is placed in a cool room to settle.

Next we went to the second floor where we saw and tasted, candied cinnamon, an almond cake, some type of cake with chocolate cream, jellies, and candied fruit puree. Yum!

Candied Cinnamon

Side note, Ghirardelli got his start in this factory.