The candying process has ancient origins and was born from the need to preserve foods. The Romans even preserved fish this way. In more recent times, candying has focused mainly on fruit. PachinEat thought of including vegetables too and started with tomatoes, a berry, later introducing other types. The flavor of our candied products is a different sensory experience because it triggers unexpected taste sensations.

Candied yellow peppers

Candied peppers in tray

PachinEat Candied Peppers combine the natural sweetness of the yellow pepper with the agrodolce (sweet‑and‑sour) note of artisan candying. There are two versions: in syrup, ideal as an ingredient or topping, and dry, perfect to enjoy as they are or as an accompaniment.

Used for:

Candied peppers in syrup

🥩 Enriching second courses of white meats or game
🧀 Pairing with fresh and aged cheeses
🍱 Enhancing vegetarian or fusion dishes
🍸 Garnishing innovative cocktails such as the “Yellow Sour”

Creative ideas:



🫑 Skewer of goat cheese and dry candied peppers
🍞 Whole‑grain toast with ricotta and sweet‑and‑sour peppers
🥗 Ancient‑grain salad, toasted almonds and candied peppers
🍰 A sweet touch on savory cheesecake or goat‑cheese mousse

Candied peppers – 100 g jar


Like all our products, Candied Peppers are free of preservatives and added flavorings.
Only selected Sicilian peppers, crafted with artisanal care.

Available formats

Dry candied: 400 g tubs
In syrup: 314 ml jars or 1064 ml jars