When were Mombaruzzo macaroons first created and who started the tradition?

Mombaruzzo macaroons were created in the late 1700s by Francesco Moriondo, a confectioner at the Savoy court, with documented evidence of his activity dating back to 1792. The specialty quickly gained recognition and earned numerous gold medals at prestigious exhibitions throughout Italy, including Naples (1882), Milan and Turin (1884), and Rome (1887-1895).

What makes Mombaruzzo macaroons different from other amaretti?

The secret to Mombaruzzo macaroons lies in the careful blending of their ingredients and notably, the complete absence of preservatives and additives. The traditional recipe involves hand-chopped and processed almonds that are worked into a soft dough, then baked and individually sealed, ensuring authentic quality and freshness.

Can you still buy authentic Mombaruzzo macaroons today?

Yes, authentic Mombaruzzo macaroons are still produced today by both Moriondo's successors and other local artisans who maintain strictly artisanal workshops and traditional methods. These enterprising producers are now expanding their reach to the European market, making the prestigious product increasingly available beyond the local region.

What is the traditional production method for Mombaruzzo macaroons?

The traditional method involves hand-chopping and processing almonds to create a soft dough, which is then baked using artisanal techniques passed down since the 1700s. Once cooled, each macaroon is individually sealed, a meticulous process that has remained unchanged to preserve the product's quality and authenticity.

Where should I go in Mombaruzzo to experience authentic macaroons and learn about their history?

When visiting Mombaruzzo, seek out the artisanal workshops of local producers who continue the Moriondo tradition with strictly handmade methods, where you can see the production process firsthand and purchase macaroons made without preservatives or additives. These family-run establishments offer an authentic experience of this historic confectionery tradition that dates back nearly 250 years.

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Macaroons of Mombaruzzo

Name: Macaroons of Mombaruzzo
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Carla Milone

Mombaruzzo

About Macaroons of Mombaruzzo

When Francesco Moriondo, a confectioner at the court of the Savoy family, moved to Mombaruzzo in the late 1700s (documents attest to his activity in 1792) and began to produce and market his "AMARETTI DI MOMBARUZZO," very few people knew about this specialty. en soon this business soared, thanks to the fragrant goodness of this product that makes it unique.

After the second half of the nineteenth century the acclaim became numerous, with participation in shows and exhibitions the Moriondo firm obtained numerous gold medals: Naples 1882, Milan and Turin 1884, Rome 1887-1895.

The production of Mombaruzzo macaroons is now continued, in addition to Moriondo's successors, by other enterprising local artisans with strictly artisanal workshops and methods, who are already looking to the European market for placement of the prestigious product. In Amaretto di Mombaruzzo, almonds were chopped and processed by hand to create a soft dough and then baked; once cooled they were individually sealed. The secret touch of Mombaruzzo macaroons is how well it blends its ingredients, which differ from others in the absence of preservatives and additives.