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