The Berlingots of Carpentras

Terroir_Berlingot_wikipediaAs there were great quantities of syrup left over from making the "fruits confits", a pastry chef from Carpentras, in 1840, had the idea of turning it into a "treat". He used the syrup as a base, cooked it again and obtained a marbled paste on which he added a ribbon of white sugar paste: the Berlingot of Carpentras was bor;


Today two master confectioners continue to perpetuate the tradition of this confection. One of them is Confiserie du Mont Ventoux, member of Ventoux Cyclists Welcome.

Itineraries Au fil du Comtat, Entre Plaine et Piémont, Autour du Canal