Tradition is served with Bertolini & Figli’s mandorlato, the celebrated specialty of Cologna Veneta. Invented in the town in the early 19th century, this crunchy almond torrone has become synonymous with Cologna Veneta itself. At Bertolini & Figli, finissimo mandorlato (the finest mandorlato) remains an exquisitely handcrafted specialty, produced with meticulous attention to ingredient selection and every stage of production.
More than 80% peeled, toasted almonds are coated in a mixture of pure acacia honey, egg whites, and sugar that has cooked slowly for hours, before the mandorlato is leveled into molds to cool and harden. The result is a glassy, glossy-white torrone with the aroma of sweet almonds and a delicate, milky flavor reminiscent of the most delicious fior di latte gelato. Its extraordinarily high almond content gives mandorlato its signature shattering crunch.
This incomparable confection captures the beauty of a few simple ingredients transformed through patience, craftsmanship, and generations of expertise. It pairs beautifully with sweet white wine, espresso, or a glass of grappa.