A walk down Marron Glacés lane - Foodie discoveries

And there I was, wondering around the streets of Rome for some delicious new treat to add to my spiced up witch-drawer, ready to use for my cooking workshops, when I literally bump into a foodie place that couldn't possibly be misunderstood. In front of a liberty style palazzo in the residential Prati area of Rome, the sign MARRON GLACéS lightens up the far end of an otherwise rather conservative road. A chestunut studio filled with goodies? Yes, I am coming in, please.

The same family has run it for over 60 years, and looking at the care they put whilst wrapping my bag with 5 marrons only (I obviously still have to seriously get to my new year's resolutions), they have done a terrific job ever since 1948.

These glazed marvels come in two different shapes, but I personally went for the big one, because I can put it to many uses in the kitchen (crumbled in a salad or dipped in some fresh cream) and then mainly because, when indulging, one might as well just do it all the way. All kind of sweets products derived from chestunut are on the list: from marmelade to chocolate.

My eyes turned wild when I realized that, in a matter of seconds, I came a long way from my initial "I swear I'm only buying 5 marron glacés" 'purpose. I also got slightly carried away with:

- the most beautiful crystallized violets, great for cake decorations as well as on their own, accompanied by either a hint of liquor or a glass of champagne;

-stuffed dates, stuffed plums and stuffed walnuts, in random order according to hunger level. It's basically almonds paste mixed generously with icing sugar and attached to delicious Israeli dates, tasty California plums and crunchy Italian walnuts. A fabulously indulging mix;

- I couldn't get out of the shop without helping myself with a good dose of jellies: blackberry, plum, mandarin, citrus, anise, strawberry, apricot, orange, lemon, banana, black cherry and the list goes on and on.

- did I tell you about the chocolates, too? And how they are dipped in any kind of glazed fruity heaven? Amongst the tangerine, orange, ananas, pear, and chino (from which extract comes the very Italian soft drink Chinotto, a kind of soda), I absolutely cracked for the fig. I am actually eating one now. And I am shamefully splattering my computer's screen.

And also, "lacrime d'angelo" (angel's tears), which are sweet little pearls made of fuits essence. Let me give you their coordinates before hiding at the little corner for gluttony.

Giuliani - Marrons Glacés & Chocolates: Via Paolo Emilio, 67, 00192 Rome (Italy), or on the web here Open every-single-day at the usual working hours: 10 a.m. to 7 p.m.And there I was, wondering around for some delicious new treat to add to my spiced up witch-drawer, when I literally bump into a place that couldn't possibly be misunderstood. In front of a liberty style palazzo in the residential Prati area of Rome, the sign MARRON GLACéS lightens up the far end of this otherwise rather conservative road. A chestunut studio filled with goodies. Yes, I am coming in, please.

The same family has run it for over 60 years, and looking at the care they put whilst wrapping my bag with 5 marrons only (I obviously still have to seriously get to my new year's resolutions), they have done it brilliantly.

These glazed marvels come in two different shapes, but I personally went for the big one, because I can put it to many use in the kitchen (crumbled in a salad or in some fresh cream) and then mainly because, when indulging, one might as well just do it all the way. All kind of sweets products derived from chestunut are on the list: from marmelade to chocolate.

My eyes turned wild when I realized that, in a matter of seconds, I came a long way from my initial 5 marron glacés' purpose. I also took:

the most beautiful crystallized violets, great for cake decorations as well as on their own, accompanied by either a hint of liquor or a glass of champagne;

Stuffed date, stuffed plum and stuffed walnut, in random order according to the hunger level. It's basically almonds paste mixed generously with icing sugar and attached to beautiful Israeli dates, California plums and Italian walnuts. A fabulously indulging mix;

I couldn't get out of the shop without helping myself with a good dose of jellies.