With 225 year old Genoese confectioners Pietro Romanengo fu Stefano

Genoa and London share much in common, notably as historic ports and as much of their wealth arose from the trade in goods with the New World and colonies - in Genoa`s case, sugar in particular.  The Romanengo family opened a colonial goods store in Genoa selling cones of sugar and spices and since 1780 have been conserving fruits and flowers with a time-honoured commitment to quality, using the best possible ingredients with incredible skill.

Petersham Nurseries is delighted to invite you to a demonstration and tasting of Genoese artisan confectionery this spring.

The workshop will commence with a fascinating introduction to Romanengo and the historic tradition of sweet making in Genoa. This appreciation of the craftsmanship will continue with an enthralling demonstration of icing candied fruits and sweets (the last step in the candying process) - including Petersham Nurseries’ Head Chef Skye Gyngell’s favourite sweet of all time, Marron Glaces.

Following the demonstration you will be treated to a two course taster lunch menu prepared by Skye and her team. The menu will incorporate a handful of Romanengo’s most sought-after products, including Romanengo ‘Zucchero Rosato’ and their delectable rose syrup, ‘Sciroppo di Rose’ - which you may be more familiar seeing in our popular summer time ‘Petersham Rose Appetif ‘. The menu aims to introduce you to the idea that Romanengo products are not necessarily just for the sweet-toothed among us, and that actually they can be a wonderful and unique addition to savoury dishes too.

We close the workshop with a tasting the demonstration candid fruits and sweets, indulging ourselves with Marron Creams, Mostarda di frutta with Formaggio Capretta, Fondant Lingue & Torronetti - alongside sampling a selection of other scrumptious Romanengo products.