The italian Confetto
12/10/2022
The Confetto that you don't expect. Or maybe yes because for decades the sweets of almond and sugar for decades have been around bowls with silver spoon for the service. Never poor, never miserable, the table is sumptuously furnished with the good tablecloth of the grandmother, pulled out for the occasion. For us at Albatros Catering, the sugared almond is a ritual with its uses and customs that in the end must have the desired effect: amaze! The first requirement of the sugared almond, according to our expert Rosy, is the quality of the sugared almonds. Over the years we have tried many but always our choice heads towards a superfine quality. They must like us, expert palates: then our customers will certainly like it.
Full -bodied almond, a non -excessive sugar layer so that the sugared almonds melts almost in the mouth. The sugar paste must be well dosed: no split sugared almonds on the tables of Albatros Catering.
Another rule of our spectacular sugared almond is the quantity: generous and well distributed among multiple tastes. Another requirement is the distribution in appropriate containers, full but not too much, in harmonious style with the rest of the reception. That the guests will taste them and maybe take some at home, as a sweet memory.