I got married in Mauritius in October this year and at dinner on the wedding day my dad proudly showed up with a confection of Pelino confetti (sugar almonds), the well known candies from Abruzzo, the region where my family and I come from. I love him for taking care of me, always reminding me of my origins. My confetti were only made by sugar, Avola almonds and Arabic gum with a vanilla flavor. They tasted amazing! The other North Italian half, new in-law family really appreciated it as well!
Growing up in Abruzzo you easily understand (and when you don’t some relative will make sure you do) the traditions behind the Confetti usage: confetti are the unmissable part of every Italian ceremony, from the wedding, to the baptism, from graduation to the celebration of every pleasant event. It is possible to find many colors and shapes of Confetti, in particular for every event there is a specific color to be used. For the wedding a white or ivory color, for the baptism pink or light blue confetti, for graduation day it is red, for wedding anniversary a gold or silver covering. I clearly remember my parents coming to my graduation day with bags of delicious chocolate red-colored confetti that we presented to our guests at the end of the banquet.
Confetti can be presented in different ways: separately on a tray or a dish, in small tiny bags, or wrapped in elegant and sophisticated confections (the most common are the flower-shaped ones). A tradition related to Confetti says that they should be presented as a gift to the guests always in a odd number. Apparently odd numbers bring luck! On the wedding day for example the number of Confetti in every package should be 5, as the 5 good wishes for the newlyweds: good health, prosperity, happiness, fertility, longevity.
It is interesting to notice that the word Confetti has a different meaning in English, based on the anglo-saxon tradition confetti are small pieces of paper tossed on the broom and the bride coming out from the church. Originally small and colorful sweets were used during the Carnevale holidays but this tradition felt into disuse at the end of the nineteenth century and paper was introduced instead of edible materials.
The root of the word Confetti is the Latin word “confectum” which means prepared.
The Pelino company was founded in May 1783 in Introdacqua, a village near Sulmona, by Francesco Pelino’s son Berardino, who was born in 1750. It is a family history that goes back 7 generations of Pelinos.
These old favourites have been updated using a variety of different ‘souls’ (the almond, hazelnut, pistacchio or chocolate centres) and by the vast range of available colours. Only the best certified ingredients such as Avola almonds, Hazelnuts from Piedmont or Viterbo and Belgian chocolate. Traditional white ceremony confetti products are 100% free from animal fats and contain only almonds, sugar and vanilla. All Pelino products are made following an ages old process without starch, gluten or malt-dextrin. Pelino Confetti are still manufactured using the same old techniques used more than three hundred years ago. The almonds are covered in a white or coloured sugar syrup and they are spinned in special copper fan palms.
blog comments powered by Disqus