Dear visitors ,
We would like to inform you that some of our exhibition areas will be temporarily inaccessible for sanitary reasons.
We apologise for any inconvenience caused and will do our utmost to reopen these areas as soon as possible.
We thank you for your understanding and patience.
During this period, we invite you to enjoy the other exhibitions and activities available at the museum and Fort Saint-Jean free of charge.
Our exhibitions reopen in full on Wednesday, July 10.
We would like to inform you that some of our exhibition areas will be temporarily inaccessible for sanitary reasons.
We apologise for any inconvenience caused and will do our utmost to reopen these areas as soon as possible.
We thank you for your understanding and patience.
During this period, we invite you to enjoy the other exhibitions and activities available at the museum and Fort Saint-Jean free of charge.
Our exhibitions reopen in full on Wednesday, July 10.
sucrerie
DMH1978.99.5
Description
Amande
Noix
Matière alimentaire
Hauteur : 4.05 cm
Largeur : 4.17 cm
Profondeur : 4.16 cm
Poids : 21.7 grammes
Sucrerie de pâte d'amandes, de raisins, de figues séchés et de noix. / Sucrerie de la Toussaint, pain des morts, dit "pan'e sapa" (ou "pan di sapa" : pain de raisins secs). Il est fait de pâte d'amandes, de raisins, de figues séchées et de noix. Il est de forme conique.
