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.