Arancia is Sicily in a single bite — a light, delicate Sicilian dough built entirely around bright, sunny orange flavour. It doesn't hold back: this is a properly orangey cake, the kind that lifts your mood before you've even finished the first piece.

One customer put it best, saying it tasted like a ray of southern sunshine landing straight on the tongue. We're inclined to agree, though words only get you so far here — some things you simply have to taste to understand. Consider this your invitation to find out for yourself.

Granny's Secret comes from a village in Puglia way down on the south-east coast of Italy, where a family recipe was guarded so closely that sharing it with Mandorle apparently brought a grandmother to tears. What she passed on creates truly authentic amaretti, made the traditional way with whole almonds and just a hint of orange.

The texture does something unusual — chewy and crunchy at once — and it keeps well, making it the kind of treat you can leave out on a plate without worrying it'll go stale before the next visitor arrives. Some secrets are worth sharing. This, it turns out, is one of them.

Vulcani con lava marks the start of something new — the first in our Volcano range, and it launches with Etna, the most famous live volcano of them all. Our hand-made raspberry gel, made from fresh raspberries, becomes a little crater of molten raspberry lava, delivering a sharp, sweet hit the moment you bite in.

That first burst gives way to something calmer: a cake built on Sicilian lemon tradition, holding its own against the raspberry without ever competing for attention. It's a study in contrasts — and they tend to disappear from the plate faster than most. Assuming they make it to the plate, consider yourself warned.

Amalfi Lemon Cake keeps things light and bright — a delicate dough rooted in Sicilian tradition, lifted by just a touch of lemon. It's less a big citrus hit than a gentle glow, the kind that catches you by surprise on the first bite and has you reaching for the second before you've decided if it reminds you more of a sunny afternoon or your nonna's kitchen.

One customer described it as a ray of southern sunshine in edible form, and honestly, we can't put it better ourselves. Some things are best understood by tasting them — this is one of them.

Ricciarelli are probably one of the oldest in the almond tradition in Italy. They date back to the Crusades and are renowned in Siena in Tuscany, they have the kind of quiet simplicity that gets right to the heart of Italian baking tradition: no embellishment, no distraction, just a delicacy waiting to be savoured.

This is Mandorle at its most traditional, and a small reminder that sometimes the simplest things are the most moreish.

Cuori (Hearts) is our juiciest reincarnation yet — where other cherry Bakewells lean on glacé cherries and cherry flavouring, ours goes further. Real almonds, lifted by the faintest hint of bitter almond oil, bring that unmistakable bakewell character, while half of a real, dark, almost-black Marasca cherry sits at the centre — the same variety that gives maraschino its name.

It's a cake with a foot in two traditions: pure Italian in spirit, with a touch of Scotland folded in. Once tried, it's easy to see why we call this our juiciest yet.

True to its Gioielli (Jewels) name, Ruby Cake wears its colour with pride — a jewel-bright red, encircled by a ring of delicately almond-flavoured dough that catches the light with a faint sparkle. Bite through the slightly crisper shell and the true softness within is revealed, rich and yielding against the sweetness of a bright red glacé cherry at its heart — a traditional Italian decoration Mandorle loves.

It's a cake that poses a small question: do you save the cherry for last, or claim it first? Pair with a chilled glass of Moscato d'Asti, or a short, strong espresso to balance the sweetness.

This recipe originating in the north of Italy in the Piemonte region, and like its name, is a heroic wee cake, full of internal strength and flavour.

Fresh orange notes dominate the inside supported as always by a sensitive almond expression. This absolutely needs a good, chilled dessert wine or, if that isn't your normal tipple, a good caffè crema.