Bauce

Cologna Veneta, in the province of Verona, to the south, on the borders with the province of Padua, is a Venetian enclave in Scaliger land. Incredibly, even today, the dialect of the Serenissima Republic is spoken here, and the architecture is still a living testament to that. Cologna Veneta asserts this even in its name, Colonia Veneziana. The Doges loved this town because it was from here that an ancient recipe for a delicious crunchy dessert originated. Made with honey and egg whites, it was mixed with delightful almonds that came from the eastern lands where the proud flag with the lion of Saint Mark flew.

This ancient tradition has remained, and even today the Mandorlato stands out for its processing from all other nougats. It is not soft but glassy and breaks with force. It is delicious, and on the palate, it gently melts, becoming creamy and enveloping. The almonds are roasted and come from Puglia or the hills of Noto and Avola in Sicily. Bauce currently produces one of the best mandorlati available on the market, both in terms of quality and taste, unique and inimitable.
 

BAUCE: THE BEST MANDORLATO OF COLOGNA VENETA

The mandorlato Bauce has a unique flavor and melts gently in the mouth, becoming creamy and enveloping. The almonds used are roasted and only of the highest quality: they are roasted and come from Puglia or the hills of Noto and Avola in Sicily. Bauce produces its mandorlato using a historical recipe that has been utilized since the 19th century. Currently, this company represents one of the best producers of mandorlato in Cologna Veneta available on the market. Supporting this statement, in fact, in 2014, their product was recognized as the best mandorlato in Cologna Veneta thanks to a dedicated review published in the Gambero Rosso magazine.