Almond paste

The artisan working of this paste, as laid down by history, is carried out entirely by hand and respects old working processes which guarantee the highest quality for the finished product. The paste is obtained by mixing together the carefully selected ingredients and using only Mediterranean almonds and Piedmontese hazelnuts with no secondary retained fruits other than the almonds.
Armelline (apricot almonds). The percentage of almonds or hazelnuts present in the finished product varies between a minimum of 38% and a maximum of 45%.