Mandolato or Nugat is a category of sweets made with sugar or honey,
baked nuts (almonds, walnuts, peanuts, hazelnuts, and macadamia);
beaten egg whites, and perhaps candied fruit.
The mandolot is chewy in texture and pleasant to chew, smooth and shiny with spicy aroma.
There are three types of mandolos: The white mandalot (mandorlato or torrone in Italy, turrón in Spain)
is made with whipped egg whites and honey,
first appeared in Cologna Veneta Italy in the early 15th century, in Alicante, Spain
with the first published recipe of the 16th century  and Montélimar of France in the 18th century.
The dark mandolot (nuga noir in French)
is made without egg whites and has a more solid, crisp texture.
The Viennese or German mandolat is chocolate and curry praline (usually hazelnut).
|% ΑΝΑ ΜΕΡΙΔΑ|
|100||g||1 Portion/ 1 μεριδα g**||35||% (35g)*|
|ΕΝΕΡΓΕΙΑ/ΘΕΡΜΙΔΕΣ||1586||kJ /||375||kcal||555||kJ /||131||kcal||7%|
|ΕΚ ΤΩΝ ΟΠΟΙΩΝ ΚΟΡΕΣΜΕΝΑ||0,80||g||0,3||g||1%|
|ΕΚ ΤΩΝ ΟΠΟΙΩΝ ΖΑΧΑΡΑ||-of which sugar||64,80||g||22,7||g||25%|
|* Reference quantity for an average adult (8400 kJ / 2000 kcal)|
|** 1 serving = 35g of mandalot. The package includes 2 servings.|
|May contain traces of other dry nuts in shells, sesame. Contains sulfites.|
Ingredients: Sugar, glucose syrup, water, orange peel 8%(preservative:sulfur dioxide (E220)), waffle(wheat flour, maize starch, hydrogenated palm oil, salt, bulking agent: baking soda), peanuts 4%, albumin, honey, coconut, flavoring: vanillin, acidifier: citric acid