In the amazing area of Appennino Tosco-Romagnolo, this artigianal sweet was manufactured more than 150 years ago in a small bakery in Modigliana, a village in the province of Forlì-Cesena.

The secret of its goodness is hidden in the preparation, in the baking times, but above all in the quality and balance of raw materials.

Today, Maurizio Mortani, the only keeper of the secret recipe, continues the production of Mandorlato al Cioccolato respecting the old tradition.