In order to be a dragée of Verdun, the almond that constitutes its core must be of excellent quality. Different types of almonds are used to make the dragée: the avolas, which come from Sicily, are probably the best ones. They have a perfect shape, are slightly flat, very dry and keep for a long time. After having been sorted, dried, and scrubbed, the almonds are coated with sugar. During this process that lasts for a day, the almond will get from 30 to 60 successive layers of sugar. The smoothing process gives the dragée a satin-like aspect. Approximately 255 dragées in the bag.

Dragées are traditionally associated with weddings. Legend says that as early as the second century B.C., it was custom in Rome to distribute dragées to crowds of people at a wedding.

Ingredients: almonds, sugar, corn syrup, acacia, gelatin, artificial flavour, artificial colour.