Garzotto Rocco & Figlio

To tell the story of Garzotto Rocco & Figlio, one should have the pen of the Brothers Grimm, because it seems like a fairy tale, but we are instead in the reality of Cologna Veneta, in the province of Verona, in the plain of Veneto and go back to 1840 when a young pharmacy apprentice, Rocco Garzotto, had the insight to mix honey with egg white, sugar, and peeled almonds, all mixed hot until obtaining the famous Mandorlato. The success was unique that soon it was also exported to the New World.

Garzotto: six generations of mandorlato

Today, at the sixth generation of the Garzotto family, nothing has changed in the recipe, the ingredients remain of the highest quality, where the flavor recalls honey from Sicily, almonds from Puglia, and hazelnuts from Piedmont, which combined with the pastry art leads to a product among the most awarded even receiving the blessing of the Holy Father.