On Tuesday, November 3rd, about fifteen century-old companies, members of the Les Centaures network launched in 2023 by the CCIAMP, visited the workshops of Maison Corsiglia in Marseille. This visit, focused on transmission, innovation, and excellence, also aimed to establish contacts for future collaborations. The company, specializing in candied chestnuts for 130 years, experiences its peak activity as winter approaches.
The history of Maison Corsiglia dates back to 1896 when André Corsiglia, a master confectioner trained in New York, settled in Marseille. In 1931, he patented improvements to the equipment and manufacturing processes for candied chestnuts. His grandson, Alexandre Corsiglia, now CEO and representing the sixth generation, detailed the company's innovations, including the development of in-house machines and a patent for vacuum-sealed packaging, allowing for 24 months of preservation. These advancements have opened new export markets.
The pursuit of excellence also extends to sourcing, with chestnuts primarily from Piedmont and Naples. After careful selection, the fruits are steam-peeled and slowly candied over six to seven days. Alexandre Corsiglia emphasizes that thorough candying is the essence of the craft, learned through practice. The chestnuts are then glazed, rested for a full day, and packaged.
Supplying pastry chefs, renowned restaurateurs, and 'Meilleurs Ouvriers de France', Maison Corsiglia cannot afford errors. Alexandre Corsiglia spends a significant portion of his time in the workshops, where the two quality laboratories are also located. The company employs 50 full-time staff, increasing to 100 during peak activity, and produces up to 4.5 tons of candied chestnuts daily.
“"Maintaining excellence is what allows us to continue manufacturing in France"
