Mandorlada was born in 2015 as a small artisan workshop with a passion for almonds and things done right.
After years of studying ancient convent recipes, we have enriched them with the excellence of raw materials, achieving an innovative balance of aromas and textures. The ancient recipes, in fact, require fidelity in measuring the ingredients, but it is in the care of the choice of the raw materials that the sensations linked to the memory are restored.
This is why at Mandorlada we make almond pastries using exclusively Avola pizzute almonds, working them according to the slow and silent ritual that used to exist in the convents and carefully select the other ingredients. We use extra-fine cane sugar, fresh egg whites from extra eggs in shell, honey from black Sicilian Presidium, Slow Food Presidium and vanilla in Bourbon berries from Madagascar. This dedication translates into an excellent, healthy and refined product.