Garzotto Rocco & Figlio 180 years of sweetness A story that began in 1840 in Cologna Veneta, where the young Rocco Garzotto, the pharmacist's boy, had a simple yet brilliant idea; to combine honey with egg white, sugar and peeled almonds and process the mixture at high temperature for various hours, creating the Mandorlato di Cologna Veneta. His Mandorlato soon became extremely popular, thanks to the excellent quality of the ingredients; Sicilian acacia honey, almonds from Apulia that we roast fresh and process to the highest patisserie standards, with skill and care. Presented in elegant packs, it became a typical sweet for special occasions, and was even exported to the Americas. This is how the first Mandorlato by Garzotto Rocco & Figlio was created; strictly Italian ingredients, skill and creativity that led to the establishing of the artisan and mechanical processes necessary to make the Mandorlato. It is in fact the inventiveness and foresight of Rocco Garzotto that led to the establishing of the methods that are still used today to make the Mandorlato. Here, the founder is designing the technology needed for the first mechanical mixers. These instruments aided manual processes, without however substituting the precious contribution of the specialised personnel and their expertise. It is a formula resulting from the search for perfection that began at the Port of Venice, with the ships of the Venetian Republic crossing the seas in search of the best ingredients, and that continues in the Cologna Veneta workshops. Now it is the heirs of Rocco Garzotto who hold the recipe that has written the story of Mandorlato in Italy. A family that has managed to maintain unaltered the flavour of the traditional process, without the use of flavourings, additives or pre-prepared ingredients. It is a recipe that has won awards at Universal Expositions, and an ambassador overseas for the art of Italian sweet making, even earning its inventor the blessing of the Pope.