Moriondo Carlo
The amaretto of Mombaruzzo was born in the eighteenth century and arrives nowadays with the new artisan workshop of the Berta family.
The Berta distillery, in 2011, decided to build a pastry shop within its structure. It re-elaborates the ancient tradition of amaretti with grappa using only first choice sugar, sweet and bitter almonds, egg white and a few drops of distillate, signed by Berta. Furthermore, also in 2011, they decided to expand the production of amaretti with the acquisition of Moriondo Carlo, a historical brand in the amaretti production. In addition to the classic amaretti and grappa, hazelnut, coffee and candied fruit ones are also produced, all created with carefully selected materials.
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