Details
The Anise seeds are placed in large pans with water and sugar. The seeds roll over one another and gradually become covered in fine successive layers of syrup, like snowballs tumbling down a snowy hill. This rotation makes the candies become smooth, like stones that are rolled on the beach by the incessant waves of the sea. The process involves delicate, patient work; the candy-maker needs 15 days to transform the small seed that weighs barely two milligrams into a one-gram candy.
