The violets are carefully selected and hand-picked in the hills above Arma di Taggia. Every single petal is delicately dampened with a warm syrup made of fi nely ground sugar. The violets are coated with the sugar crystals and left to dry for 24 hours. Crystallised violets used to be made by master patisserie chefs to decorate and enhance marron glacés. This confectionery tradition has been lost over the years, but Agrimontana has revived it exclusively for us, presenting it in a unique and prestigious form.