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The word Bombon or Bonbon dates from about 1777 in France, and in child’s speak means “ very good,” hence delicious. Roberto Bava, one of the three young brothers who now run the Bava/Cocchi wineries in Asti, has introduced, from a noted Italian candy maker, these small, hard candies, called “caramelle” in Italian. The traditional Piemontese word for them is “bombon.” The company marketing these candies is called, tongue in cheek, “Opificio Caramelle Dure.” This is an elegant play on words from the famous Florentine mosaic production of inlayed stones called the Opificio delle Pietre Dure. Cocchi Bombons are made to traditional Piemontese taste. One flavor, La Menta Piemunteisa is made with the best mint grown in Italy, that of Pancalieri, outside of Torino. The mint is so famous that it’s origin is written in Piemontese. Al Limon is the classic lemon drop of Piemontese grandmothers. Al Mirtilli is made from blueberries. Caso Mai, alle erbe digestive, with rhubarb, gentian, licorice, mint, and chamomile, the traditional digestive combination. These bombons are sugar free, all without added sugar, but contain sweeteners including aspartame. Not found all over, in fact Corti Brothers are the only source in the U.S., the Cocchi Bombon little boxes, smaller than a box of cigarettes, are easily carried and satisfy the need for a sweet something from time to time. As Robert Bava says: “They are a bit out of fashion right now and we may have to eat them all ourselves. Our history begins only in 2008, actually at the end of 2008. Since they are not made by an international company, we’ve put ‘Made In Piemonte’ on the boxes.”
From time to time a new product appears which is really not new, just newly rediscovered. L’Original Combier is just that: newly rediscovered since it has been around since 1834, but kept as a local specialty in its Loire Valley hometown of Saumur. It seems that the Loire Valley is a hot bed for orange liqueurs. Cointreau comes from there, and is the most famous. Combier, however, is older, and presumably an inspiration. Now resurrected and brought into the US, the clear Combier orange liqueur titillates our palates. The maceration of dried Haitian orange peel is alambic distilled in the same stills used by the liqueur’s creator, Jean Baptiste Combier. Relatively dry, it is wonderful served chilled or with ice after a meal. It can be used in any recipe calling for an orange liqueur, especially when you want a bit less sugar. Combier is a pleasant change of pace from other after dinner liqueurs since it is relatively dry with a delightful scent and flavor. This is the kind of liqueur which is very more-ish and hard to resist.
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Corti Brothers
Sacramento CA
