A luxury confectionery resulting from real know
- how and which has its place on end
- year festive tables
- Corsiglia
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A renowned house
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Corsiglia is a family business created in 1896, specialist in brown for over 120 years. In particular, it received the title of master craftsman as a reward for its know
- how and is labeled a Living Heritage Company (EPV).
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Selection of raw materials
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It is subject to great demands. Maison Corsiglia chooses top quality chestnuts from Piedmont and bourbon vanilla pods from Madagascar and not the aroma.
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The chestnuts are collected by hand from the most beautiful forests in Italy and selected according to their size and appearance.
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Traditional and artisanal know
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Once selected, the perfect chestnuts are placed in the cellar for 3 weeks where they are stirred every day with wooden shovels to refine their drying.
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Swaddled two by two in tulle muslin, the chestnuts are cooked in natural water then candied for 7 to 10 days. Putting it under tulle limits too much sugar absorption and keeps the chestnuts whole.
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The chestnuts are individually wrapped by hand in golden paper.
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A prestigious product
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Corsiglia candied chestnuts are relatively unsweetened since a 16g raw fruit will increase to 20g after canning. More fruit than sugar...
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Its manufacturing requires no less than 14 manual interventions.
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Tasty and creamy , these candied chestnuts reveal all the particularities of the chestnut taste.
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Storage and tasting tips:
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Candied chestnuts do not tolerate heat, so we recommend that you keep them cool, between 4 and 6°C.
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You should carefully open the chestnut in two to discover the tender heart of the fruit and its flesh that remains intact.
