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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.
