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Vi sveliamo la ricetta segreta di William Di Carloeng

Un mix tra tradizione dolciaria antichissima e innovazione a trecentosessanta gradi.

September 2010

Old delicacies new markets eng

Agroindustrial, from wine to pasta, from sugarcoated almonds to oil, the best companies in the sector. Products considered poor discovered by appraisers throughout the world.

April 2009

Abruzzo between innovation and traditioneng

Rimini from 17 to 21 of January 2009, thirtieth editon of Sigep , Salone Internazionale di Pasticceria, Gelateria, Panificazione Artigianale.

March 2009

The art of sugarcoated almons by Maria Carmela Di Cesareeng

A joyous atmonsphere of festivity envelops me as soon as I enter the company shop next to the William Di Carlo factory.

January 2009

Sugar coated almonds, a timeless passion.

Back in 1833, a sweet story of passion and dedication was born.
The expert hands of the confectioner Francesco Marcone took the best fruits of the soil and transformed them with loving care. Fruits that came from that incontaminated and generous Nature which would from then on be a silent ingredient of sweets with a unique and extraordinary flavour.
 
Sugar, almonds, cocoa, hazelnuts and many other natural ingredients were transformed into refined sweets , soft nougat and delicate “cassate” which became the protagonists of memorabile occasions. Throughout the years, the family fame grew. The homerun pastry shop of the Marcone family became a point of reference for all those who wanted to taste and buy delicacies and excellent food products, including King Umberto I of Savoia who was so impressed with the warmth of the people and with tastiness of their products that he gave them a brooch with his image which is still the company symbol today.

It was in the early 1900s when William Di Carlo, a descendent of the Marcone family, decided to continue the family tradition and enlargened the company and its premises thereby making it known throughout Italy. Several generations have passed and the desire to capture unique and genuine flavours from generous and flourishing Nature has remained the same.
But even throughout the years of the Industrial Revolution, years during which the Di Carlo family started helping in the company and contributing to customs and traditions that would from then on influence the tastes of entire generations, the desires remained the same. In this period the orginal arrangements of flowers made with candies were born, sweet arrangements that would soon become elegant and refined witness to weddings, baptisms and other ceremonies.
The high quality Avola almond took on a new look, sugar stole the natural colours of Nature.
The first pink and light blue sugarcoated almonds were born, hazelnuts were coated with cacoa to transform them into the first chocolate pralines, almond paste became precious miniatures of great literary works, small statues made of fine chocolate faithfully reproduced the original bronze ones.

Times have changed, but fidelity to the original values and handwork remains a fixed point for the company.
Even today, at the start of a new millenium, there is William Di Carlo who guides the family confectionary company with passion and with enthusiasm, even today the raw products chosen for the company products are simple and genuine. Nature is still the main protagonist of ancient recipes which are renewed in new refined and exclusive delicacies. Beside the classicism of antique excellence, homage to a cultlural heritage that must be preserved, you can now find audacious combinations and sweet unions ready to satisfy the most demanding tastes. Saffron and chocolate, pears and basil, apple and honey seal the unchanged desire of the Di Carlo family to offer and to exhalt all that Nature presents and evoke, with their unmistakable and inimitable flavour, the antique wisdom of a timeless art.

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