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La Provenzale.

Workroom
Discover where the confectionery is baked.

Specialities
To satisfy your own taste buds or to give a sweet present.

F.A.Q.
Answers to all our quests' questions.

Customer service
We are always at your service for any further information.

Dear Guest,

 I am pleased to welcome you to our workroom, where with the patience and know how of myself and my staff this delicacy is created.

    Firstly we roast the Apulian almonds and the finest quality hazelnuts from Campania at a constant temperature for 30 minutes. After this roasting process we grind the nuts into small pieces.

In a separate container we heat a sugar and honey mix at 160°C and after 10 minutes the caramel is ready.

At this point we add the mixture of almonds, hazelnuts and flavourings.

A tradition longer than ten years

   " La Provenzale " was born in 1988 after many years of experience in the confectionery business.

   His aim was to make excellent quality products giving the greatest care in the choice of raw materials and particular attention to all stages of work.

   During these years we have had many recomendations, including the " Greedies Club " who have nominated us "the best italian hand made confectionery".

   Among our customers are the fomuos Jeunes Restaurateuers d'Europe.

   Then all the blended ingredients are cooked at a low heat until the correct texture, flavour and consistency is achieved…. The right moment is our secret!

   We roll out the compound and cut it by hand, to produce fragrant and tasty small pieces of almond sweetmeat.

   The sweetmeat pieces are left to cool for 24 hours at least before being covered with rich dark chocolate.

   We give the same care to all " La Provenzale " products, from selection of the best various ingredients through to the baking process.

   Nowadays, after over ten years, I personally follow the " La Provenzale " production and as always I am delighted to receive any comments you may have.

Best regards

Tiziano Fiorelli