The Varchiglia was created back in 1300 by the Discalceate Carmelites, who were great sweet-makers and who then had their convent in Cosenza. Varchiglia originally consisted of a soft inner paste made using simple, natural ingredients such as almonds and sugar, wrapped in a soft casing of short pastry and covered in a light film of glacé icing.
At the beginning of the XIX century, when chocolate became popular in Europe, the recipe evolved towards a paste made with finely ground almonds and delicious chocolate, which blended into a velvety harmony of flavours that can be described only by enjoying it.
The name, “Varchiglia” comes from the Spanish “barquilla” (originally a boat-shaped pod or tablet), which recalls its characteristic oval shape.
It was the novices, from the well-to-do families of Cosenza, who took over the nuns’ recipe and introduced it to the salons of high society. It has been handed down by generations, with the Gran Caffè Renzelli of Cosenza as its sole, jealous keeper.