Moriondo Virginio


Quality and excellence from the 1700s to the present day

The history of Mombaruzzo macaroons dates back to the late 1700s, when the Mombaruzzo native Francesco Moriondo, bursar at the Mandria in Venaria falls in love with a Sicilian girl, pastry chef at the royal house. Among her recipes the best is undoubtedly the one for the preparation of a almond cake.

Moriondo Amaretti are crispy on the outside and soft on the inside. The secret? The careful selection of raw materials and all-original production. If our macaroons continue to be as successful as ever, it is because we have not changed anything from the original recipe. 

The amaretto of Mombaruzzo is produced without flour, with careful research of raw materials, with daily preparation that allows and guarantees absolute freshness of the product.

"We do not compromise with either quality or processing time."

Alessandro ed Egle

Moriondo Virginio

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