Learn more about the Sugared almond from Pistoia that are part of the Pistoia Box by Radici Italiane.
The link between the Corsini confectionery and the city of Pistoia is historical. It is in fact since 1918 that this family-run business has kept the city’s “confetti” or “sugared almonds” tradition alive.
The small workshop inside the shop is just as it once was, with the characteristic machinery of the time. The processing procedure is still totally artisanal.
Production takes place in large copper containers called bassine, where water and sugar syrup are mixed with various ingredients such as almonds and chocolate. The containers are driven by rolling belts, following a mechanical procedure. It is as if we had gone back to the early 20th century, when electricity was still a luxury good. In any case, the craftsmanship of the sugared almonds can be felt in the mouth, when you realise you are tasting something really special.
In the course of its history, the company founded by Bruno Corsini has had to cope with numerous vicissitudes. Such as the bombings of World War II, which completely destroyed the factory. Even earlier, during the autarchy imposed by the fascist regime, it had to adapt to the stringent restrictions on importing chocolate. Thus, other domestically available ingredients such as almonds and hazelnuts were chosen. Nevertheless, this family business has always carried on the tradition of sugared almonds, which are still a cornerstone of Pistoia’s production.
The Pistoia sugared almond: the “birignoccoluto”
Giorgia, granddaughter of the confectionery’s founder, tells us about the medieval origin of the sugared almond, in particular the so-called ‘poisoned’ one. It was used by Filippo Tedici, a traitor of the city of Pistoia who offered it for money to the lord of Lucca, Castruccio Castracani, to kill his wife, who was particularly fond of these delicious sugared almonds.
The sugared almonds are traditionally the star of the weddings, where it is offered to participants in characteristic favours. The one from Pistoia is known as ‘birignoccoluto‘, a local term for the small spikes on top of the sugared almond, as if they had little bumps. A real treat that gladdens moments of sharing. The sugared almond, according to Filippo Tedici’s story, ‘was once poisoned, but over the years it has become harmless and above all delicious,’ says Giorgia proudly.
- Click here to buy this product – Box Pistoia
- Click here to buy this product – Create your own Box
- Click here to find out where and how this product is made