The mandorlato is the sort of white nougat which gathers the most respected producers in the area of the southern border between Vicenza and Verona, where Lonigo and Cologna Veneta respectively confront one another in a sweet competition.
The production has been documented since the eighteenth century, but is likely to be much older, with a reliable attribution to the area of the specials of the Middle Ages.

Several historic companies keep this tradition alive today - such as Cestaro from Lonigo, founded in 1918 - united by the pride to present the product in typical tin boxes, with banners bearing the many received awards.

Traditionally, the mandorlato should be a Christmas cake but in recent times it has been able to carve out a larger role in the field of gastronomy, from frozen desserts to high skilled pastry making.