For over 125 years the candy chef Terranova’s skillful hand trasforms the carob syrup in a concentration of flavors, emotions that recall a time when candy was a rare and precious object of desire.
Antonio Terranova, founder of the family, started the business in 1890 in the streets of Ballarò in the heart of Palermo, with ancient craft tools. For generations, Terranova’s family dedicate their passion for the production of carob candies, fruit of a plant whose oldest examples are found in Sicily.
Controlled one by one, the candy undergo a complex production process: at very high temperature the paste is spread with large steel spatulas on a marble extremely fast that the mixture cools and crystallizes. The specifically created tools, churn out thousands of tiles to chamfer.
In recent years, the production of the family Terranova has gives rise to various flavors of candy with the same natural characteristics of the classics.
Currently, those destined for the pharmaceutical channel are four: Carob, Carob and Propolis, Honey and Alpine Herbs, Coffee Honey. Other types destined for normal trade are: Carob, Mint, Licorice, blueberry, Anise, Cinnamon, Licorice and Cinnamon, Licorice and Cherry, Licorice and Ginger, Licorice and Anise, Licorice and Eucalyptus, Sesame and Honey, Acerola and Eucalyptus, Chamomile and Lemon, Honey and other how mixed fruit (Banana, Strawberry, Lemon, Orange).
All candy Terranova have in common the characteristic of being produced with natural ingredients and no preservatives.
Carob is the fruit of the carob tree, an evergreen tree originally from Arabia and spread in the Mediterranean area.
The fruits produced by this plant are legumes about 15 centimeters long which contain hard seeds. Each seed weighs exactly 1/5 of a gram and in ancient times were used for weighing precious and valuable items.
The carob tree grows in Spain, Portugal, North Africa and in some Middle East countries. In Italy plantations of carob trees embellish the environment of Liguria and Southern coastal areas. The fruits of the carob are intended to be fed to animals not to humans. For human consumption the flour is obtained by grinding the seeds. It is used mainly in confectionery and canned food.
This ingredient, sometimes referred to with the abbreviation E410, has the ability to absorb water 50-100 times its weight. For this reason the flour is used as a thickener in many food preparations, including canned meats. In particular situations, the carob flour is an excellent antidiarrheal. On the contrary, the consumption of fresh pulp has a mild laxative action.
The carob pulp has a sweet taste that vaguely resembles that of chocolate. Unlike the latter has less calories and more fiber, vitamins (riboflavin) and minerals (calcium, potassium, copper and manganese). The absence of psychoactive substances, such as caffeine and theobromine, makes carob the ideal substitute for chocolate for those suffering from allergies or hypersensitivity to these substances.
The high fiber content makes it a particularly satiating food, which combines flavor and wellbeing. If mixed with saturated fats such as those contained in butter or tropical oils the flour obtains a taste even more similar to the one of traditional chocolate.