Candied Fruit ideal for pastry Cesarin

Candied Fruit

The production of Candied Fruit is the company’s core business. The processing method that has been handed down over the years, gradually acquired more and more refinement. The Frutta Candita FruitLine range comes from a traditional method of processing (French candying): the slow osmotic process and the good processing technique preserve the organoleptic characteristics of texture, shape and colour of the original fruit. The line ranges from traditional cubes to fillets, rods, whole fruit or large pieces such as pumpkin or melon slices



French candying method
Excellent organoleptic and substance persistence
Regular calibration of the pieces


Decorations, Sicilian cassata, cheesecake, muffin, plum cake.


9 - 12 months in a cool and dry place


5 kg. cartons 10 kg. cartons
Orange fillets: 4 kg. cartons


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