Denan & Associés, export solutions for the food industry
Confectionneries, biscuits, THE PROVENCAL 13 DESERTS
Candied fruits (FRUITS CONFITS) and almond are typical ingredients of Provencal confectioneries. The now world famous CALISSONS and NOUGATS from AIX EN PROVENCE are two of the best illustrations.
But Provence and the Mediterranean have a lot more sweets to offer, virtually each Village in Provence, the French Alps, Corsica have their own specialities of cake, biscuits and confectioneries : the BERLINGOTS de Carpentras, the NAVETTES of Marseilles, the MACARONS, DRIED PLUMS and CANISTRELLI from Corsica, the MARRONS GLACES from Collobrières, the PETITS PATES from Pézenas, the SUPREME from the Ventoux mountain (mostly famous as a Tour de France stopover), HONEY from the Luberon, CROQUETTES cookies from Vinsobres, are some of them.
Speciality chocolates are also very popular and a very important player in the Mediterranean Diet. : plums, apricots, grapes are dried according to a special process that keeps the fruits all its smoothness.
Sweets in Provence are like the other fine food specialities very connected to the land that gave them birth, authentic and made according ancestral recipes and obviously WITHOUT ANY PRESERVATIVE, ADDITIVE, ARTIFICIAL COLOURS or GM.