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In Italy there are dozens of desserts called Quaresimali, with numerous regional variations, but almost all with an almond biscuit base. Romanengo's Quaresimali are made "as they once were", therefore composed exclusively of almonds and sugar.
The tradition of preparing Lenten desserts in Genoa dates back to 1500, when the nuns of the convent of San Tommaso kneaded simple almond paste desserts without butter, milk and eggs, thus respecting the ban on eating animal fats in the 40 days before Easter .
The tradition of preparing Lenten desserts in Genoa dates back to 1500, when the nuns of the convent of San Tommaso kneaded simple almond paste desserts without butter, milk and eggs, thus respecting the ban on eating animal fats in the 40 days before Easter .