An elegant gift box with 12 handcrafted marrons glacés

History
It is said that they were born in the sixteenth century in Italy, in the Piedmont region: more precisely in the Cuneo area, where large quantities of chestnuts were collected and still are collected, to be exported throughout Europe.
According to this theory, it seems that marrons glacés were invented by a court chef of the Duke of Savoy Charles Emmanuel I. The recipe appears in the treatise Confetturiere Piemontese, printed in Turin in 1790.

Harvesting and Candying
In the chestnut grove the harvest is done by hand with the typical burr-breaking hammer.
Nine days follow, the so-called "novena", during which the chestnuts are left to rest in water.
After careful hand peeling, the chestnuts are ready to be immersed in sugar syrup for slow candying.

Glaze
The glazing process takes place daily in our laboratory according to ancient tradition: the candied chestnuts are placed on racks where they spend a few minutes in the oven at 250 degrees, and then covered by hand with a very light icing of powdered sugar, in a sort of "semi-glazing", in order to keep their original flavor intact.