Description
Features
- Sugar and egg white are exclusively Italian and are checked at each batch;
- WITHOUT DYES, ARTIFICIAL AROMAS or PRESERVATIVES
- Apulian almonds whole and peeled and toasted at the moment;
- Sicilian acacia honey, one of the best on the market;
- The wafer on which they lay the still hot Almond is produced only with potato starch, olive oil and water, gluten-free.
From the harvest of new almonds, to their roasting, from the beginning of the production of the almond to its arrival on the shelves, everything still takes place respecting times and gestures that have been repeated for over a century. A year-long process to present a product that best expresses the pastry art of Rocco Garzotto & Son, and that with each bite gives a new and ancient pleasure.
Production
Cologna Veneta | Veneto | Italy
Ingredients
Honey, egg white, sugar, peeled almonds.
Shelf Life
1 anno
Certifications
Brand
Garzotto Rocco & Figlio | Mandorlato di Cologna Veneta
It was 1840 when the apothecary Rocco Garzotto had the happy intuition: to mix together what the ancients called the food of the gods, namely honey, with egg white, sugar and peeled almonds.
Of course, together with these simple and precious ingredients it took all the technical expertise and creative flair of the inventor, as well as a slow and laborious process that lasted and still lasts more than nine hours, for which manual intervention was and remains irreplaceable.
Even today, the Garzotto family produces the Mandorlato with the traditional method of its ancestors, using the best almonds, the precious honey of Zafferana Etnea and fresh eggs. No additives, no flavorings, no semi-finished products, only genuine ingredients from the same places: nothing has changed over time.
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