The Italian confectionery making tradition is a very old tradition. It dates back at least to the Ancient Romans who prepared sweets using the flour, honey, eggs and fresh cheeses to offer to their gods on special occasions. Over the centuries, Italians craftsmen perfected techniques of baking and candy making based on traditional recipes and pure and natural ingredients.
With the discovery of America and the arrival of cocoa in Europe, Italian confectioners were quick to add the art of chocolate making to their skills. In fact, it was an Italian engineer from Genoa who was the first to design a machine capable of producing chocolate in quantity.
Today, high quality Italian cakes, chocolates, candies, cookies, ice cream and all other kinds of confectionery products are in demand everywhere and are exported around the world.