Crispo Confetti, The best of traditional Italian patisserie all in one confetto!
Confetti Crispo is an Italian Company with a long history that began 120 years ago. At the end of the 19th century, in a small town on the slopes of Vesuvius, San Giuseppe Vesuviano (NA), the Crispo family opened the first laboratory for the production of sugared almonds. Since then, four Crispo generations have continued growing the family business. Today it is led by Michele Crispo with his two sons, Gianfranco and Saverio.
Crispo has always been characterized by its attention to the search for excellent raw materials certified and guaranteed by leading companies, carefully processed according to the artisan tradition. Thanks to continuous investments (with a particular focus on the environment) in the technological field that has produced an innovative solid push, today Confetti Crispo is a modern family-run confectionery industry. Maintaining its leadership in the confetti market can also offer a range of high-quality chocolate products to the most demanding consumers.
Confetti Crispo has a daily production capacity of over 100,000 kg per day and exports its products to over 120 countries. A brilliant intuition of the Crispo family during these two years of Pandemic was to create a luxury product, working with three of the most famous Italian pastry Chefs, transforming special cakes into Confetti. The famous Setteveli cake by Luigi Biasetto, the tasty Lemon Delight from Sal De Riso or the refined Intrigo Cake by Gino Fabbri are just some of the pastry creations. Thanks to its ancient confectionery tradition, Confetti Crispo has been able to transform into a range of high confectionery made up of fifteen irresistible flavours.
During a special event, the new “Confetti d’Autore” collection was presented in early May at Cala Moresca, a beautiful luxury venue located in Bacoli, near Naples. We were there, and we can confirm that all flavours are delicious and astonishing. It was an honour to meet the Crispo family and Luigi Biasetto, Salvatore De Riso and Gino Fabbri, internationally renowned Italian professionals and real ambassadors of high-quality artisan pastry.
“The sugared almond, according to the most ancient traditions, is not a simple dessert to be consumed occasionally… It has always been associated with a special event, sometimes unique, and is one of the most awaited moments for special occasions or celebrations, to crown the party itself. In their complex simplicity, the Confetti has always represented the gift that the celebrated offer their guests to establish the uniqueness of the event over time, “says Saverio Crispo, Owner and Operative Director of the Confetti Crispo company.
All the sugared almonds in the “Confetti d’autore” collection were created by collaborating with each pastry chef. Each is characterized by a particular taste that recalls an iconic pastry of the pastry chef reinventing it. Achieved the final result after more than a year of intense work that saw the company and the pastry chefs engaged in the selection of sweets, the development of aromas, and the Confetti testing. For Luigi Biasetto, the Setteveli cake, the Saint Honoré, the Embrace of Venus, the Tiramisu and the Macaron was chosen. For Sal De Riso, the Ricotta and Pere, the Babà and cream, the Caprese, the Neapolitan Pastiera and the Lemon Delight. Finally, for Gino Fabbri, the Intrigo Cake, Mimosa, Black Cherries and Chocolate, Caramel Pudding and Zuppa Inglese.
The sugared almonds are produced with machines called bassine which, through a slow circular movement, allow the almond to be coated first with chocolate and then with sugar to give it the classic ovoid shape. All the pastry chefs were struck by the passion and care with which the Confetti Crispo company produces its Confetti in compliance with artisan traditions but with attention to innovation and respect for the environment to create goodness to be shared in moments of joy.
If you are curious to discover all the flavours, here you can find the complete list:
Luigi Biasetto
-Setteveli cake dragee: notes of dark chocolate, hazelnut and Savoyard biscuit -Saint Honoré sugared almond: notes of Chantilly cream, cream puffs and caramel -Embrace of Venus: notes of chocolate, mascarpone and caramelized almond
– Tiramisu sugared almond: notes of dark chocolate, mascarpone and coffee -Macaron sugared almond: notes of meringue and almond
Salvatore De Riso
- – sugared ricotta and pears: notes of ricotta, candied pear and hazelnut
- – confetto Babà and cream: notes of cream, leavened dough and rum
- – Caprese sugared almond: notes of chocolate and almond
- – confetto Neapolitan Pastiera: notes of vanilla, orange peel and neroli
- – sugared almond Delizia with lemon: notes of lemon and cream
Gino Fabbri
- – Intrigo cake sugared almond: notes of coffee and salted caramel
- – Mimosa cake dragee: notes of vanilla, sponge cake and orange
- – sugared almond cake and chocolate: notes of black cherry, red fruits and chocolate
- – sugared almond pudding: notes of cooked milk, caramel and almond
- – confetto Zuppa Inglese: notes of custard, chocolate and alchermes
- About the Pastry Chefs…
- Luigi Biasetto was born in Belgium to Venetian parents, and it was in Brussels that he took his first steps in pastry. A passion that soon became a life mission. By winning the World Cup of Pastry in 1997, he has put a fundamental step in his career, starting in all respects the flourishing path. In 1998 he opened the Pasticceria Biasetto in Padua. Making quality is a daily choice, and it is the only winning choice to stand out in an increasingly competitive and broad market. He is a pastry chef in love with the world of sweets. www.pasticceriabiasetto.it
- Salvatore De Riso began his career working as a cook in the kitchens of the best hotels on the Amalfi Coast. Since 1989 he has dedicated himself exclusively to pastry and has transformed a passion into a profession. His bond with the land is strong, and in his desserts, there is always an ingredient of Campania because it is from the uniqueness of those places that he draws inspiration for his “art of dessert”. This work has given him great satisfaction, obtaining many important national and international awards, including the 2010/2011 Pastry Chef Award, World Pastry Star 2016 and the Panettone World Championship 2021 world award.
- salderiso.it
- Gino Fabbri as a child, admired his grandmother and mother intent on preparing the doughnut, the pinza or the custard. From there, his love for pastry was born. He made it into an activity that is now conducted in Bologna together with his family. The pastry of the great Italian tradition is pure pleasure and gratification for him. This magic is achieved thanks to the research of raw materials because it is from there that the product is born. He always distinguishes between affection and effective pastry: they belong to him, but his heart goes to the former. www.ginofabbri.com
Enjoy these amazing new Confetti!
Enjoy even more @ https://www.crispoconfetti.com
Edit by Diana Da Ros