Where could the biggest torrone factory be opened if not in the sweet-sounding city of Cremona? In fact, torrone is the city’s greatest speciality, produced in its numerous variations with four different recipes. Nowadays it no longer takes 10 hours to make (the long process spawning the old expression “menare il torrone” - ‘to stir the torrone’ - to mean an activity that takes an excessive amount of time) although the care which goes into its production remains the same as ever.

At the Cremona site we also prepare the iconic Galatine, all of the hard and filled sweets and our traditional mostardas, made with candied fruit immersed in a tangy mustard sauce.

The Gordona plant, originally a little confectionery factory opened in the late 19th century, is located against the wonderful backdrop of the Rhaetian Alps, immersed in the mountains. Here, freshness is not just a question of temperature. Using the finest fruit nectars, we produce our much-loved Gran Gelées

Our tasty jellies are made according to an original and carefully guarded recipe: once produced, the sweets are left to cool on large trays and are then sprinkled with very fine grains of sugar and wrapped one by one. Just what is it that makes them so inviting? Their glossiness and transparency, qualities which show the recipe has been followed to the letter.

The order of the day at our San Pietro in Casale factory in Emilia-Romagna is “sugar-free sweetness”. That’s because the most important products developed here have traditionally been low-cal and made without sugar. The MyDietor range of sweeteners and our tasty Dietorelle are delicious, healthy and made with extreme care: every sachet of sweetener must have the same degree of sweetness.

MyDietor Cuor di Stevia and our sweets are made with extract of stevia, obtained from a naturally sweet plant native to Paraguay and used by indigenous peoples to sweeten food and drinks.

The town of Silvi Marina, located on the Tyrrhenian coast, is home to one of the biggest factories for the acquisition and transformation of Italian liquorice, where the liquorice roots are processed according to traditional methods. The production process has developed in harmony with the local area, halting during the summer so as not to disturb the tourists. Nevertheless, in the last year alone it processed over 1000 tonnes of liquorice.

And the method has remained practically the same as that practised by the Dominican friars in the 16th century: our exclusively Italian roots are broken up into small pieces and placed in boiling water to extract their juice. Meanwhile, peppermint, generally from Piedmont, is used for the production of aromatic sweets and dragées.