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Torta di Mandorlato - Round Venetian Almond Torrone
Produced By: Bertolini & Figli
in Veneto, Italy
4th Quarter Only
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 molded into round cakes 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. Perfect to enjoy during festive dinners with family and friends, the round cakes are traditionally broken into shards for sharing around the table. It pairs beautifully with sweet white wine, espresso, or a glass of grappa.
Product Code
60621
Unit Size
200 gr
Unit/Case
12
Case Weight
9 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-60621-7
Almonds toasted (80%), honey, sugar, egg white
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 molded into round cakes 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. Perfect to enjoy during festive dinners with family and friends, the round cakes are traditionally broken into shards for sharing around the table. It pairs beautifully with sweet white wine, espresso, or a glass of grappa.
