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Lavolio Fruit Garden Artisan Confectionery

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Regular price £7.90
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Weight: 60g 

Everyone knows that the tastiest, juiciest fruits are grown in the orchards of Italy. But not everyone knows about this collection of luxury artisan confectionery – i.e. the one that you’re about to buy to make sure your next dinner party isn’t a complete disaster. Lavolio have picked the finest cherries, almonds, apricots and lemons, and turned them into the something special; using traditional artisan methods before putting them on a direct business class flight to your dining room.

Amarena cherries, apricot pieces, lemon zest, nuts and chocolate are encased inside sugar-spun shells giving a fruity and refreshing mix of different flavours.

Beautifully presented in designer keepsake tin box, these treats make a great gift for him or for her, perfect after-dinner to complement a cheese-board.


Filling: Candied fruit pieces (amarena cherries, lemon zest, cedar fruit zest, apricot, sugar, fructose, glucose syrup, cherry juice concentrate, lemon juice concentrate, acidity regulator: citric acid), toasted almonds, chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, dehydrated fruit, flavours). Coating: Sugar, rice starch, thickener (gum arabic, malt dextrin), glazing agents (carnauba wax, shellac), food dyes (titanium dioxide, safflower concentrate, carmine, red chicory concentrate, anthocyanin). In variable proportion.

Our Producer 


Lavolio is artisan-made Italian confectionery with a unique and memorable personality. 

British-Italian entrepreneur Lavinia Davolio abandoned a high-flying career in banking to follow her passion for food. She could have opened a restaurant or trained as a chef, but instead she decided to invent a whole new category of luxury confectionery…Real pieces of fruit, nuts or apple gelatine, sometimes coated in chocolate or mixed with spices, often encased within a thin sugar shell. They are much more than a box of chocolates. “Imagine Smarties given a Sophia Loren makeover.” - Food and Travel Magazine