They are typical sweets of the winter tradition, staples on the table second only to Pandoro and Panettone: they are Mandorlato and Torrone.
Where Mandorlato and Torrone are produced
The difference between the two is slight and lies in the production method as well as the production area. Mandorlato is made in the town of Cologna Veneta, in the province of Verona, and the top producers are the Speziali of Cologna Veneta, Casa del Dolce, and Bauce, who boast centuries-old traditions—while the hometowns of Torrone are Cremona and Benevento.
Ingredients and process of Torrone and Mandorlato
The manufacturing process and ingredients are similar. Both use honey, egg whites, and sugar. Torrone contains various types of nuts such as hazelnuts, pistachios, peanuts, almonds, sesame seeds, or walnuts; whereas Cologna Veneta Mandorlato contains only almonds.
Torrone can be found soft or hard, depending on the ingredients and cooking time, which varies from a minimum of 2 hours for soft Torrone to a maximum of 12 hours for the harder version. For classic Mandorlato, preparation continues for 8 hours.
Mandorlato and Torrone: the history
These delicious sweets have diverse and controversial origins. Torrone is said to have either Arab or Samnite origins. According to sources, Torrone made its debut in Cremona in 1441 during the wedding banquet of Francesco Sforza and Bianca Maria Visconti. Tradition also tells that it was made in the shape of the Torrazzo, the bell tower of the city at the time, and from which it presumably took its name. What is certain is that in 1543, the municipality of Cremona ordered a quantity of Torrone as a gift for certain authorities.
On the other hand, it is said that Mandorlato was already tasted and enjoyed during the hegemony of the Republic of Venice, according to some historians, including Alvise Zorzi.
What we understand from these legends is that the origins of Torrone and Mandorlato are not well known, but they are famous in Italy and worldwide for their absolute goodness!
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