A Tradition of Excellence Since 1896

Transcription

1 ENGLISH VERSION A Tradition of Excellence Since 1896 Marrons Glacés & Candied Chestnuts in Syrup Laboratory products Candied citrus

2 Forward The history of Corsiglia is one of passion and tradition inherited from generation to generation. As early as 1870, André Corsiglia becomes his uncle s apprentice, Giovanni Batista Raffetto, who is Master Confectioner, established in New York City. After an American debut, he comes back to Europe and, in 1896, decides Marseille will be where he will lay the first foundation of his firm. To this day, his heirs have been keeping his traditional expertise alive. The family is committed to the high standards and respect for tradition to be carried on, offering the best French marrons glacés for generations of gourmets to enjoy. The special care given to the origin of selected products, the authenticity of the produce in use, the respect of tradition and traditional methods of confection have made the Corsiglia house a quality reference for the Marrons Glacés. Contents Our History 4 Our Traditional Method of Confection 6 Our Marrons Glacés 8 Our Gift Boxes 10 Our Candied Chestnuts in Syrup 12 Our Laboratory Products 14 Our Citrus and Candied Fruits 16 Our Grocery Range

3 A family, history, values 1986 Jean s son, Jean-Louis, born after World War II, works during his spare time at the factory, but soon his enthusiasm for the product catches. At the age of nineteen, he plays a major role in actively developing the business. Very soon, Corsiglia s Marrons become a reference in the industry and are to be found in the best stores. His taste for innovation leads him to create a special vacuum-packed system to consistently deliver, fresh, moist and fully-flavoured marrons glacés anywhere around the world. He and his wife Daniele make a good team, with Daniel a hard-working and determined supporter of her husband in the management of staff and the purchasing department. Vellum arrivast 1896 Born in Italy in 1855, Giovanni Battista Raffetto emigrates to New York City at the age of 22. He opens his first store on the corner of 8th avenue and 35th street and launches the Marrons in syrup. Early success allows him to move to a new and more comfortable location on 13th street in With a solid reputation for high-quality products, he supplies the best hotels in New York City. His wife, Nicoletta Corsiglia joins him in his production of marrons glacés and encourages her nephew, André Corsiglia to work in their factory where his uncle trains him for several years. After a short stay in Brussels, André settles in Marseille (France) in 1896 and is the first to introduce the production of Marrons Glacés in France The fourth generation, Christophe and Stéphanie are totally immersed in this deeplyrooted family passion. Christophe is in charge of the company s organisation and Stéphanie deals with new business development Jean and Louis join the family business in 1925 with their wives as partners. Louis is responsible for glazing and business. Jean is in charge of the selection of fruits and other ingredients. Mrs Louis manages exports and Mrs Jean acts as an accountant and administrative manager This year s event has been the arrival of Alexandre Corsiglia, a 6th generation family member who undoubtedly will impart renewed dynamics to the business. crédit photo Flx 04 05

4 Our Traditional Method of Confection 1 Our expertise begins when we select the chestnuts. The harvesting season is in October and November. The chestnuts are picked up by hand in the most beautiful Italian forests. 2 After taking away the chestnut husks, the chestnuts are soaked in water for nine days. Imperfect fruits rise to the surface and are discarded. The others are stored in cool cellars for a while to dry a little. 3 In line with our traditional method we remove the peel with great care. The chestnuts are incised and boiled in order to take off the outer peel mechanically. The chestnuts are examined with great care in and rid of the tiny skins caught in the wrinkles of the fruit. 6 Finally, the Marrons are drained, taken out of their wrapping, laid on a tray or put in tin boxes, according to their size and colour. 7 4 After a night s rest, the Marron glacé is ready to be wrapped in its golden foil. Afterwards, the Marrons are wrapped in muslin pieces, two by two in order to limit excessive absorption of sugar. The Marrons are then boiled in water. 06 Glazing is the coating of the Marrons with a thin layer of glazed sugar. A few seconds in an oven are enough to solidify the glazed sugar to protect its shine and keep the syrup deep in the Marrons Glacés. 5 Next, they are seeped for seven to ten days in a syrup made of sugar, glucose, Bourbon vanilla pods, according to our ancient French craftsmanship. Candying by Corsiglia consists in delicately replacing the water inside the fruit with the right quantity of syrup. 07

5 Our Marrons Glacés Our Customized Wrapping Paper Marron Glacé Turin Origin Marron Glacé Naples Irpinia Origin Candied Chestnuts covered with dark chocolate 1 Choose the colour of your wrapping paper 1 st choice TURIN 18/20 gr Extra Turin Moyen 22/23 gr Big Turin 25/26 gr Extra C 18/20 gr Extra B 22/23 gr Extra A 25/26 gr Silver Gold Ivory Yellow Copper-coloured Candied Chestnuts flavoured with Cognac Candied Chestnuts flavoured with William Pear Liqueur Candied Chestnuts flavoured with Rum 2 Choose your colour printing BLACK BISTRE 476 C FUSCHIA 200 C CLARET-RED 222 C GREEN 341 C REFLEX BLEU 3 Choose your marking type Candied Chestnuts flavoured with Mirabelle Plum Liqueur Organic Marrons Glacés - Corsiglia branded Logo européen VOTRE MARQUE VOTRE MARQUE 08 Agriculture France A FEW PRESERVATION TIPS Agriculture France Agriculture France Agriculture France Agriculture France Our Marrons Glacés come in boxes covered Taille in plastic minimum film. Do : not 9mmHx13,5mmL remove the film until the marrons are ready to sell. This film keeps the marrons from drying. Once the original film has been removed, replace with cling film. Marrons Glacés do not keep well at high temperatures. Store your marrons in a cool place (4 to 6 degrees Celsius) Taille One straight mark One diagonal mark Le logo biologique européen doit avoir une taille minimale de 9 mm et une largeur minimale de 13,5 mm; le rapport entre la hauteur et la largeur doit toujours être de 1/1,5. They have put their trust in us: Dans des cas exceptionnels, la taille minimale peut être réduite à 6 mm pour les emballages de très petite taille. Emplacement Il n'y a pas d'obligation quant à la localisation du logo sur l'emballage. Le logo et ses indications doivent simplement être aisément visible, clairement lisible et indélébile. Toutefois, le logo doit être accompagné du numéro de code et de l'indication d'origine des matières premières, ce dernier étant situé sous la référence de l'organisme de contrôle. Multiple and straight Pascal LAC Frédéric CASSEL Denis MATYASY Multiple and diagonal 09

6 Our Vacuum-Packed Collection Exclusive production process: the vacuum-packed candied chestnuts are free of additives and preservatives and have a shelf life of 24 months. THIS IS A FRESH, NATURAL PRODUCT available throughout the year. Our Gift Box NEW Luxury case of 3 marrons glacés or 6 marrons glacés Wooden box unbranded or Corsiglia logo 12 Marrons Glacés (210 / 240 gr) / 18 Marrons Glacés (340 / 380 gr) 30 Marrons Glacés (570 / 620 gr) / 42 Marrons Glacés (800 / 850 gr) Prestige confectionery box unbranded of Corsiglia logo 8 Marrons Glacés (160 gr) / 12 Marrons Glacés (240 gr) 20 Marrons Glacés (400 gr) Wooden box unbranded or Corsiglia logo 8 Marrons Glacés (160 gr) / 12 Marrons Glacés (240 gr) Prestige confectionery box unbranded or Corsiglia logo 12 Marrons Glacés (210 / 240 gr) / 18 Marrons Glacés (340 / 380 gr) 30 Marrons Glacés (570 / 620 gr) / 42 Marrons Glacés (800 / 850 gr) Clear gift box 12 Marrons Glacés (210 / 240 gr) Gift box of 8 organic Marrons Glacés Corsiglia, branded Ready to sell vacuum-packed tray of 36 marrons glacés GIFT BOXES CUSTOMIZATION Large candied chestnut chunks (Packaged in two plastic trays of 1 kg, 500 gr and 250 gr) Marrons Glacés MIX (4 Nature, 4 Cognac, 4 Rum) We work in close cooperation with carton and wooden box manufacturers (the wooden box is the traditional packaging for marrons glacés ). They will customize your boxes for large as well as for smaller quantities. >> To help you reduce the cost of your investment, we offer rental services of our cutting equipment. Please ask our sales team or assistants for a customized estimate

7 Our Candied Chestnuts in Syrup Tin 4/4 = net fruits 650 gr gr of syrup Tin 3/1 = net fruit kg kg of syrup Tin 5/1 = net fruit 3 kg + 2 kg of syrup Whole candied chestnuts in syrup, TURIN origin 1 st choice TURIN 18/20 gr 5/1 Tin Extra Turin Moyen 22/23 gr 3/1 Tin or 5/1 Tin Big Turin 25/26 gr 5/1 Tin Whole candied chestnuts PRIMEUR fresh taste 3/1 Tin Broken candied chestnuts PRIMEUR fresh taste 3/1 Tin Whole organic candied chestnuts in syrup 4/4 Tin - 3/1 Tin Whole candied chestnuts in syrup, NAPLES IRPINA origin Extra C 18/20 gr 3/1 Tin or 5/1 Tin Extra B 22/23 gr 4/4 Tin, 3/1 Tin or 5/1 Tin Extra A 25/26 gr 5/1 Tin Small candied chestnuts Décor 12/14 gr INGREDIENTS FOR THE GLAZING Broken candied chestnuts in syrup 4/4 Tin - 3/1 Tin - 5/1 Tin gr of sugar glaze to 250 gr of still water Mix both ingredients in the beater (continue until the glaze becomes translucent) ADVICE FOR PROPER DRAINING In order to protect candied chestnuts in syrup when they are being drained: do not put the tin upside down! Recommended draining time: 15 minutes YES NO 1/ Pour the candied chestnuts into the syrup, remove them and place them on a grid. Then let them drain for 5/10 minutes. 2/ Lay the candied chestnuts on the grid and place it in the oven ( ) for 90 to 120 seconds. 3/ The ideal glazing is translucent and has a tough texture, it should not stick when removed from the oven. 4/ Leave the Marrons Glacés to cool It is advised to wrap the Marrons Glacés in order to extend their shelf life. It is recommended to store them between +4 and 6 C keep them away from any humidity

8 Our Laboratory Products Chestnut paste Made with pieces of candied chestnuts and lightly flavoured with Madagascar Bourbon vanilla beans 4/4 Tin = 1 kg net or 3/1 Tin = 2,5 kg net Chestnut cream Made with the pulp of sweet chestnuts, candied with cane sugar and subtly flavoured with Madagascar Bourbon vanilla Bean 4/4 Tin = 1 kg net or 5/1 Tin = 5 kg net Candied Orange paste Rich and smooth texture made with orange peel 4/4 Tin = 1 kg net Chestnut puree Made with unsweetened sweet chestnuts pulp 4/4 Tin = 870 gr net Candied lemon paste Rich and smooth texture made with orange peel 4/4 Tin = 1 kg net Marrons au naturel (Steamed Chestnuts) Stewed in unflavoured water 4/4 Tin = 570 gr net 14 Hazlnut praline paste 100% natural, 100% Sicilia 1kg net Tin or 3 kg net Tin Pistachio paste 100% natural, 100% Sicilia 1kg net Tin or 3 kg net Tin CHESTNUT FONDANT CAKE RECIPE FOR 20 ROUND PAPER BAKING CUPS g Corsiglia Chestnut Spread g butter 60 g long-life heavy cream (35 % fat) g egg yolks 100 g Corsiglia chestnut flour or wheat flour 280 g egg whites PRODUCTION PROCESS Mix the Corsiglia Chestnut Spread with the creamed butter, the cream, the egg yolks and the flour.whisk the whites stiff and gently fold in the rest of the mixture. Pour into baking cups and bake at 200 degrees C for 25 to 30 minutes. Pour the glazing then decorate with a rosette of Torch or Mont Blanc appareil and decorative Corsiglia chestnuts. TORCH OR MONT BLANC APPAREIL 1 kg Corsiglia chestnut spread g Corsiglia chestnut paste - Rum or whisky or Armagnac (optional). This can be served with a pear coulis (Recipe by Laurent BAUD Pastry Chef Au Fidèle Berger ANNECY) 15

9 Citrus and Candied Fruits Straight candied orange slivers Straight candied lemon slivers Slim candied orange slivers Slim candied lemon slivers Candied orange slices Candied lemon slices Candied lemon quarters Candied orange quarters Packed in bulk: 6,5 cm Packed in strips: 7,5/8 cm Packed in bulk: 6,5 cm Packed in strips: 7,5/8 cm NEW Packed in bulk: 8 cm Packed in bulk: 40/50 mm Packed in strips: 55/60 mm Packed in strips: 55/60 mm Packed in strips Packed in strips NEW Slim candied orange slivers - dextrosed Slim candied lemon slivers - dextrosed Candied orange slivers - sugared Candied lemon slivers - sugared Candied orange cubes Candied lemon cubes Candied Cédrat cubes Blending of candied orange, lemon and amarenas cubes Packed in bulk: 6x6 mm Packed in bulk: 9x9 mm Packed in bulk: 6x6 mm Packed in bulk: 9x9 mm Packed in bulk: 6x6 mm Packed in bulk: 9x9 mm Packed in bulk: 9x9 mm Candied ginger slivers Packed in bulk: 4/4,5 cm Candied grapefruit slivers Packed in bulk: 6/6,5 cm Whole straight candied orange slivers - 34 cm Assortment of candied melon cubes Candied amarenas In syrup: 3/1 tin = 1,650 net fruit Drained: 1kg net fruit in plastic tray Candied clementine Packed in bulk Packed in strips: 34 cm Packed in bulk: 6x6 mm 16 17

10 Our Grocery Range Our Nougat White nougat to dip Traditional candied chestnuts in syrup - Jar 200 gr Chestnut cream jar from Collobrières 350 gr / 220 gr Salted butter caramel Calisson paste to dip Vanilla Chocolate Mokka Blueberry Pistachio Raspberry Rose Violet Nougat ready to sell Candied clementine halves in syrup - Jar 150 gr Candied morello/amarenas cherries in syrup - Jar 150 gr Salted butter caramel Pistachio Vanilla Chocolate Mokka 18 Sweet chestnut flour Made with shelled and ground sweet chestnuts 500 gr Steamed chestnuts in vacuum pack 250 or 500 gr Blueberry Raspberry Rose Violet 19

11 01/2015 Création : - Crédit photos : JF Rivière Depuis chemin de la Vallée Aubagne - 33 (0) Fax + 33 (0) contact@corsiglia.fr - Maison Corsiglia