Corsiglia launches new varieties of candied chestnut : rum, cognac, Williams pear and plum brandy.
After the stage of confisage, candied chestnut soak during 6 months in baths containing syrup and alcohol.
A harmonious marriage is acquired between candied chestnut and these alcohols.
Culinary tendancies and customers encouraged Corsiglia to try new mixture which are very successfull.
