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Food and Wine


A sweet soft hearted

Confetto a Riccio or as it is called by greeneries dragee "birignoccoluto", is the artisan tradition of Pistoia dragee. Its ripples are the Cuirass and soft; It is white and has a vanilla aftertaste, while its filling is of aniseed or cilantro.

In the ancient recipes are used to heat the sugar which was paid to fall on the candy. In order to make the most of its flavor, it must be done gently melt in your mouth until you get to its pulp. The processing of this product requires passion and patience. The ingredients to give it life, shall be paid into the typical “bassina” a copper container and then covered with a veil of white sugar. It is important at this stage to pay attention to the temperature so that the sugar doesn't lose curl. In versions more tempting her soul is filled with nuts, marshmallows, chocolate or coffee

This particular cake was offered since 1300 in breakfasts served the nobles, bishops, the magistrates to celebrate the patron Jacopo. The popularity of this candy has been intertwined with the history of the cinema when the Director Federico Fellini used them in a scene of the Carnival of Venice for the film "Casanova" of 1976. The confetti is also linked another curiosity: the name "confetti", typical of the Carnival is due to the tradition of throwing confetti from the passing of Bishop (called a "great hail of confetti"); These were confetti that the filling of confetti.


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