Confetti William Di Carlo


Large copper boilers hung from the ceiling, braziers lit to heat the bottom, master craftsmen who mix the contents. This is how the confetti of Sulmona were traditionally prepared and cared for.
At FICO you can rediscover the art of confectioners with the artisans of William Di Carlo who for six generations and with a unique skill carry on the manual preparation of confetti and flower compositions of confetti Sulmona.

A training space that bases excellence also on the choice of the raw material: from the precious almonds of Avola, the Roman Hazelnuts PDO and a few other ingredients of the highest quality. Sulmona Confetto is a product totally gluten-free and therefore suitable for celiacs.