Mandorlato takes its name from mandorla - Italian for almond.
In the eighteenth century, almonds were considered in northern Italy one of the most prized and rare ingredients, so Mandorlato was born.

In mid 1800, in the small town of Cologna Veneta, a few miles from Venice, a local apothecary, after long experimenting, had the inspiration of mixing together roasted almonds, honey, egg whites and sugar and baking it for hours. Word of this refined delicacy spread fast all over Italy. 

Cologna Veneta where the San Marco candies are produced is today known as the capital of Mandorlato and also hosts an annual fair to celebrate this special candy.

San Marco’s candies are made from the original recipe using the same artisan methods invented by the ingenious apothecary nearly two centuries ago.

Similar candies, such as torrone, have become popular through the years all over Italy and the world, but none reaches the level of delicacy and satisfaction of having a bite of our mandorlato crunch under your teeth and melt in your mouth.