Assorted nougat cardboard

We use the original recipe of nougat from L’Aquila handed down over time, the dough is obtained strictly with Italian honey, an ingredient common to all our nougats.

See the list of ingredients and allergens: Soft with cocoa and hazelnuts, Soft white with hazelnuts, Soft white with almonds and pistachios, Crumbly white with almonds


Net weight





Cardboard case


4 x Tenero con cacao e nocciole, 4 x Bianco tenero con nocciole, 4 x Bianco tenero mandorle e pistacchi, 4 x Bianco friabile con mandorle


Hazelnuts and almonds from Italy

In the soft nougat we use fresh hazelnuts from Viterbo, in the crumbly white we use  only almonds exclusively from Italy.


The “Torroniera”

From the first phase of eliminating any residue water from the honey in the “Torroniera” in order to give it more body, to the boiling down of the caramel (or sugar solution) at a temperature which must be attentively controlled for about 30 minutes, to the moment of evenly spreading the mixture on its aliment paper, to the final stage of carefully cutting each piece, the long and very accurate process is diligently prepared and completed by hand throughout every phase of the confection creation.