The small sweet pastilles have been the iconic shape of Leone confectionery since 1857. They are available in a variety of flavors, but are always and to this day - like good pasta - made with traditional bronze molds. This provides the characteristic rough surface. The high proportion of cold powdered sugar ensures a pleasant consistency, while essences of citrus fruits and fruit juices give the intense, fruity and refreshing taste. Gum arabic cordofan, obtained from acacia trees, and tragacanth, the hardened sap of shrubs of the Papilionaceae family, serve as binders.

In 1857, Luigi Leone opened a shop in Alba, Piedmont, selling his delicious sweets, pastilles and candies made from fresh, natural ingredients. In 1861, he moved his business to Turin. Even in this city justifiably bearing the title “confectionery capital of Italy” thanks to numerous cafés, patisseries and confectioneries, he stood out. So much so that by the beginning of the 20th century, “Leone” had progressed beyond being just a brand name. “Marca Leone!” was rather a common exclamation in Turin, denoting things made with excelling handicraft and of undoubtedly the highest quality. A reputation Leone enjoys to this day, and a claim that the family business still follows: by sticking to the long-tested and handed-down recipes, thus preserving the culinary heritage of its homeland.

Sales description:

Pastille Blend

Ingredients:

Sugar, thickener: gum arabic, tragacanth gum, citrus essential oil, fruit juices (strawberry, currant and raspberry), flavors, acidifier: tartaric acid, natural colorants: curcumin, copper complexes of chlorophylls, anthocyanins.

Origin / provenance:

Italy

Responsible food business operator:

Pastiglie Leone Via Italia 46 10093 Collegno/Turin Italy.