Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Mandolato

Mandolato: Venetian sweet, popular during Venetian rule in Greece. Chewy, nutty nougat made with egg whites, honey, and candied fruits, enjoyed year-round.

Close-up of ‘mandolato’ or ‘nougat’ with almonds split in two

Mandolato is a typical Venetian sweet. During the reign of the Venetians in parts of Greece, it was the favorite sweet of the aristocracy. Its name derives from the Italian word mandorla (almond).

The mandolato or nougat, as it is commonly known in the rest of Europe, is a category of sweets made from egg whites, baked nuts (almonds, walnuts, peanuts, hazelnuts, and macadamia), minimal amounts of sugar and a lot of honey, with the possible addition of candied fruits.

The classic mandolato is pleasantly chewy in texture, smooth and shiny and with a spicy flavor. Reportedly, the crisp mandolato, during the Venetian reign, was a product highly favored by the aristocracy while the softest and tender type was for everyone else. The mandolato is considered by some to be somewhat difficult to consume, sometimes too hard to bite, sometimes sticking to the teeth. It is consumed all year round.

In an older era, street vendors sold them wrapped in paper to sports fans outside playing fields.

 

 

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