The Mandorlato of Cologna Veneta, one of Verona’s main Christmas symbols, is a culinary must-see during the holidays. It is often associated with various types of nougat, but, in reality, mandorlato is a specialty of Veneto composed of four ingredients: almonds, honey, sugar, and egg white.
Made in Cologna Veneta, an ancient town in Verona, the Mandorlato is enjoyed throughout the winter holidays. Its recipe seems to have originated in the thirteenth century, under the rule of the Scaligeri family. More specifically, it is said to have been invented in 1853 by Antonio Finco. Italo Marani later refined the recipe to give the delicacy its characteristic crisp texture and white color.
The recipe for Mandorlato di Cologna Veneta
The cauldron requires four fundamental elements to be added in a certain order. Begin with honey, then add sugar, egg whites, and finally almonds. Furthermore, temperature is an important part of producing a good almond; it must be constant throughout the eight hours of cooking.
- Heat the honey over moderate heat and stir for 30 minutes.
- Let the honey cool for another 30 minutes.
- Add a portion of the whipped egg whites.
- Replenish and warm up.
- Repeat with the other part of the egg whites.
- Add the almonds and mix.
- Pour into a low and wide container lined with white waffles.
- Once cooled, break into pieces.
Photo credits: sottoisalone.it
