Whenever I'm in Germany, one of the highlights for me is eating loads of Niederegger marzipan, and buying a few packs to enjoy the weeks after coming home. Unfortunately, I somehow forgot to stock up on my last trip, so it seems I'm in for a sad autumn wrt marzipan...

However. I'm off to Northern Italy in a couple of weeks. The Germans learned marzipan making from the Italians, didn't they? So I suppose someone in Italy also know how to make decent marzipan. What brands of Italian marzipan should I look for?

closed as primarily opinion-based by David Richerby, blackbird, choster, Berwyn, Karlson Jul 25 '16 at 21:57

Many good questions generate some degree of opinion based on expert experience, but answers to this question will tend to be almost entirely based on opinions, rather than facts, references, or specific expertise. If this question can be reworded to fit the rules in the help center, please edit the question.

  • What are you after from the marzipan? Seems somewhat vauge a question at the moment. – CMaster Jul 25 '16 at 17:50
  • Yes, I suppose it's a bit vague. Hm. That's probably because I'm not sure what I'm looking for, exactly. Just some brand names to look out for, names generally considered high quality. – Henrik Berg Jul 25 '16 at 18:22
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    What makes this travel-related? How would a visitor choosing marzipan differ from a local? – choster Jul 25 '16 at 21:43
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    @pnuts I'm skeptical of many of those questions, but the implication there at least is "I want to visit this place; how can I do that?" This question might be salvageable if honed, as they say, to a "laser-like focus." But if it's a question about how to judge good marzipan from bad, it's applicable anywhere, and is better answered by food experts than travel experts. – choster Jul 26 '16 at 15:12

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