GUARDIAN OF TASTES
ALDA’s dragées offer a variety of taste possibilities. They are produced in a copper panning, a short and round container used for dragées production. From classical tastes (Apulian almonds, hazelnuts “Nocciola IGP Piemonte” and Coffee beans) to specialities, whose names remind us a renovated passion.
“Apulian” almonds and Piemonte hazelnuts turn in an ancient panning to be covered with chocolate. The patient work enhances the high quality of raw materials, giving them an incomparable authenticity and taste.
ESPRESSION OF DAILY PLEASURE
The type of coffee used is “Alta Mogiana Franca”, an intense fruit with medium acidity and sweetness, the classic “Brasil” with light medium roasting, covered in extra dark chocolate (75%), for an explosion of taste contained in this dragée that stimulates the spirit and the palate.
THE ESPERIDI’S GARDEN
It all started when Nature offered Era, in her wedding day with Zeus, a tree with beautiful golden fruits. The young lady decided to keep this secret without telling anyone, so she entrusted the keys of the garden where the fruits ripened to three young nymphs, the Hesperides. The nymphs were tempted by the juicy fruits and they picked some of them, breaking the deal... From that garden to our sunny fields, orange and lemon trees annually proliferate, giving people the same golden fruits eaten by Gods. The mythological dragée is covered in fine dark chocolate.
WHITE “FILLIDE”
Toasted “Apulian” almonds, caramelized, covered in white chocolate and truffled with icing sugar.
BLACK “FILLIDE”
Toasted “Apulian” almonds, caramelized, covered in pure extra dark chocolate 72% and truffled with low fat cocoa.
SPIRITO GENTIL
“This dragée originated from my curiosity to taste everything. I was in my cousin’s distillery while he was preparing his infusion of wild myrtle from Salento. The berries were drained and he started to extract the liquor while I was eating the berries. The warmth of the alcohol and the creaking of the seeds: an intuition...”.
Myrtle naturally grows on the cliffs along the beaches or the wild scrub of this extreme edge of land. The firm Piccioli, established in 1893, picks the ripest berries and they make a Mediterranean precious elixir.
Wilt myrtle berries from Salento, left in alcohol and drained, covered in extra dark chocolate (cocoa 72% min.) and icing sugar. Kind Spirit.
PASSIONAL INSTINCT
Polished chosen interpreters for a real delicacy. Candied black cherries covered in dark chocolate (cocoa 60% min.) and truffled.