List of products by brand GARZOTTO

The history of Mandorlato
The story written by Garzotto Rocco & Figlio is a great story of passion. A story that begins in 1840 in Cologna Veneta and that has been handed down from Father to Son to this day. Today, after 5 generations, the authentic recipe is preserved as it once was, maintaining high values ​​of quality and tradition.

HOW MANDORLATO WAS BORN

A story that begins in 1840 in Cologna Veneta where the young pharmacy boy Rocco Garzotto had a simple but great intuition: mix honey with egg white, sugar and peeled almonds, working the mixture while hot for many hours to give life to the Mandorlato of Cologna Veneta. In a short time his Mandorlato was appreciated for the extraordinary quality of the ingredients and for the presentation in elegant packages, becoming a typical dessert for the holidays so much so that it was also exported to the New World.

PURSUIT OF PERFECTION
Our products are not the result of secret recipes, but of a tradition passed down for almost two centuries.
We use only the best raw materials, the result of constant research without compromise: Sicilian acacia honey, Apulian almonds and Piedmont hazelnuts purchased whole and peeled, and toasted by us on the spot.
The raw materials are exclusively Italian and we work them as the art of pastry making requires, with care and knowledge, respecting the aromas and flavors of each one.

THE FIRST MIXERS

In fact, the methods that are still used today for the production of Mandorlato must be attributed to the genius and initiative of Rocco Garzotto. Here the founding father designed the technologies to build the first mechanical mixers. Tools that made man's work easier without wanting to replace the precious contribution entrusted to the expert hands of specialized personnel.

THE GUARDIANS OF THE RECIPE

Today the guardians of the recipe, which has made the history of Mandorlato in Italy, are the heirs of Rocco Garzotto. A family that has managed to keep intact the taste of an ancient process.
A recipe that has won medals at universal exhibitions, an overseas ambassador of Italian pastry art and which even brought its inventor the blessing of the Pope.