The Mucci family received an official license for the production of confectionery from the Italian Royal House in the early 20th century.
The museum building was once a sophisticated pharmacy and laboratory for the family's confectionery experiments.
Traditional Mucci confetti are still produced using the original manual rotation methods in copper pans.
The collection features rare candy-making tools dating back to the 1800s.
The site documents the historical transition from artisanal hand-production to early industrial techniques in the Puglia region.
The Museum of the Sugar Plum Mucci Giovanni is housed in a historic 19th-century palazzo in the center of Andria, dedicated to the tradition of Apulian confectionery. It celebrates the legacy of the Mucci family, who have produced 'confetti' since 1894. The museum collection displays antique manufacturing machinery, historical packaging, and vintage advertising materials. Visitors can explore the evolution of sugaring techniques and the traditional processing of almonds, hazelnuts, and pistachios. It functions as both a historical archive and a functioning confectionery production site. The site includes a tasting area where various specialty dragees are showcased. It is the only museum in Italy entirely devoted to the history of the sugared almond.
In front of the historic, ornately decorated storefront entrance on Via Museo del Confetto.
Sample the Tenerelli, a signature specialty made with toasted hazelnuts and almonds covered in chocolate and a thin sugar shell.
Visit the adjoining shop to purchase limited edition tins that are rarely available outside the local region.
Do not rush through the exhibit; the true value lies in the display of antique machinery that is often overlooked.
Closed on Sundays; usually closed on public holidays.
