La lunga traiettoria di una produzione di nicchia: la frutta candita in Liguria tra Otto e Novecento

Candying is a traditional technique of food preservation, suitable for fruits, citrus peels, or flower petals. In the pre-industrial age, Genoa became an important centre of production in Italy and its candied fruit a typicality appreciated abroad. In the 19th century, the evolution of preservation systems allowed the transition from artisanal to industrial production. Investments by local and foreign entrepreneurs allowed product increasing and diversification, permitting Liguria's candied fruit to gain popularity in the domestic and foreign markets. However, during the 20th century, due to the changes that occurred in the market, the sector experienced a return to its origin. Liguria's candied fruit became once again a niche product.