True to our philosophy, we buy our candied marrons from the leading Italian confectioner: Agrimontana, a small company located near Cuneo using the gourmet-quality "Vero Marrone Piemontese" chestnut that is renowned for unbeatable genuineness and quality standards of production. Here we create the most classic of autumn flavors incorporating real pieces of marrons glaces to "fiordilatte" (although we use a less sweet "fiordilatte" to avoid that nauseating feeling we do not like). The result is a great gelato flavor with clear and well defined overtones to remember as one of the last few pleasures of an ending summer. A curiosity: few pastry shops candy their marrons in-house (it is a difficult and costly) preferring to buy them already made...
Marron Glacé
Nocciola
Crema di Grom
Marron Glacé
Nocciola
Crema di Grom
CANDIED CHESTNUTS
While ordinary chestnut is a staple ingredient of a great number of traditional desserts, the marron (a chestnut variety prized for its larger and sweeter fruits) is the protagonist of more refined and elaborated recipes. In particular, the marron is used "at its best" in the production of one of the most sophisticated and difficult to make confectionery product: the marron glacé or candied chestnut. Here, the marron is immersed in a slow-boiling solution of sugar until the nut is candied to the core and then glazed with the same sugar syrup. The end result is greater consistency, flavor and shelf-life.
WHITE CANE SUGAR
It is not in our style to overlook details. This is why we purchase the best white cane sugar (in our opinion, unrefined sugar leaves an unpleasant taste of molasses in your mouth) which we prefer to the usual beet sugar since it gives the gelato a gentler, less aggressive sweetness.
