Droneresi al rum are composed of two crumbly meringues sandwiched together with a soft extra dark rum-flavored organic chocolate centre.
The original recipe dates from the later 19th century and was the brainchild of Giuseppe Galletti, the mayor of Dronero and an excellent pastry chef, who won an award for the creation at the General Trade Fair in Turin in 1905.
Today, as then, following the same recipe and with equal skill, the pralines are produced, assembled and wrapped using artisan techniques.
Droneresi al rum are wrapped in elegant white paper.
AREA OF PRODUCTION
The area of production is Dronero, a small town in Southern Piedmont in Italy, at the entrance to the Val di Maira, not far from Cuneo.
Mini-meringues filled with extra dark organic chocolate cream (30%) and rum (16%).
Sugar, extra-plain organic chocolate (organic chocolate beans, organic cane sugar, organic cocoa butter, organic vanilla extract, soy lecithin), whole milk, alcohol flavouring (water, alcohol, pure cane spirit, original agricultural rum), organic free-range eggs, rice starch.
Exclusively organic chocolate with excellent aroma and flavour, selected from the finest supply chains.
Following an established certified process, the cocoa beans arrive in Italy from their plantations of origin and are processed by expert Italian chocolatiers at Icam in Lecco.
Piemontese full milk from the Latteria Agricola Fusero, a farm dairy that is part of the ‘Fondazione Campagna Amica’ project.
The Fusero family feed their Friesian cattle on forage produced directly on their farm at Savigliano (Piedmont, Italy) to produce controlled, high-quality good, wholesome milk.
The organic eggs of the free-range hens of the Tavernola farm in Dronero.
A blend of pure cane spirit and original agricultural rum, supplied by Camel, a historic Friuli-Venezia Giulia distillery established by master distiller Bepi Tosolini.
Dronerese is a registered trademark.
Giorgio and Umberto Brignone of the pastry shop of the same name are the owners of the original recipes of Giuseppe Galletti, who created the praline.
It is they who have the honour and the burden of carrying on the tradition of the unique award-winning Droneresi al rum.
The Pasticceria Brignone pastry shop, established by Celestino Brignone in 1964, has been conferred with a Piedmont Regional Authority certificate for ‘Artisanal Excellency’.
It is situated at Via Roma, 2, Dronero (CN), Italy.
The pralines are made entirely by hand.
The meringues are made by whipping egg whites to a peak with sugar.
Using a pastry bag, the resulting mixture is piped into small shapes in a baking tin and baked rapidly at a high temperature in a ventilated oven.
Still hot, they are hollowed out one by one to contain the confectioner’s custard filling.
The filing is made with eggs, sugar, whole milk and rice starch, a substitute for the classic wheat flour.
The confectioner’s custard is flavoured with organic extra plain chocolate, pure cane spirit and agricultural rum.
The Droneresi al rum are assembled by filling the meringues with the custard using a pastry bag, then hand-wrapped one by one.
PERIOD OF PRODUCTION
Droneresi al rum are produced continuously and may be bought and consumed all year round.
Droneresi al rum, which are free from preservatives, have an average life of 30 days from their date of production (check the ‘best before’ date on the box).
To enjoy their aroma and flavour to the full, Giorgio and Umberto Brignone recommend storing them in a cool dry place, but not in the fridge, and consuming them preferably within three weeks.
The meringue is a friable foodstuff sensitive to changes in temperature and its degree of softness may vary according to dampness in the environment.
A unique praline, not to be missed, Droneresi al rum should be eaten at room temperature (20-25°C).
Ideal as a gift on special occasions such as anniversaries, birthdays, saints’ days or for a moment of sweetness at any time of day.