What are the best nougats in Italy? The answer in this brief guide – Italian Cuisine


Sugar, honey, egg whites and dried fruit: four ingredients (but not glucose syrup) and lots of love in the best nougats in Italy. From North to South, for a little more sweetness during the Holidays

How to get from four essential ingredients a sweet marble and a thousand facets that, over the centuries, has managed to enchant popes, kings and queens? Ask the producers of Nougat, which from north to south of the Peninsula, transform sugar, honey, egg whites and dried fruit into confectionery art. Lately less popular than panettone and pandoro, for a long time the torrone was the sweet protagonist of the Festivals. Her origins seem to date back to Roman times and there are several cities that claim the invention. From Piedmont to Campania, from Sardinia to the Marche, from Veneto to Lombardy, there are so many recipes: soft or crumbly, with hazelnuts or almonds, "baci", "torronfetta" or "gelati". Here an overview of the best nougats in Italy.

D. Barbero (Asti)

Davide Barbero has always been a craft company. Since 1838 it is a family business that produces nougat in the heart of Piemont, in Asti. Every single nougat is rigorously handmade, worked slowly, as it used to be. Davide Barbero uses only top quality raw materials! Hazelnuts from Piedmont I.G.P. caliber 15, Italian honey (which depending on the recipe may be orange or citrus) and natural vanilla from Madagascar. (Also try the breadsticks covered with chocolate, pure goodness). Classic or "Gran Cru" nougat tablets. www.torroneshop.it

Pasticceria Morlacchi (Bergamo)

Award-winning pastry shop in the province of Bergamo, one of its flagship products is precisely the soft nougat version. No secrets, but only excellent raw materials and a long bain-marie cooking. Almonds are 100% Italian, Sicilian or Apulian depending on the year, acacia honey is signed Thun, egg white is always fresh eggs. The extra touch is given by the pistachios, full-bodied and fragrant, even these Sicilians. To mix everything, a touch of vanilla in berries, in the Bourbon variety. (Via Serio 1, Zanica – Bergamo)

Gelateria Bandirali (Cream)

If the "Cremasco" has a place of honor in the large family of Italian nougats, Bandirali must be credited with bringing production back to its origins. The first distinctive feature of the dessert produced by Crema ice cream shop and the form, not the usual cue but a round and shiny rustic cake, which is somewhat reminiscent of the Venetian almond. The strengths of the production are quality raw materials and craftsmanship: varieties of different honeys from local sources, cane sugar, egg white of fresh hens raised on the ground and Toritto almonds from Puglia. This specialty was also joined by the soft almond nougat in the classic batten format, always handmade. (Via Piacenza, 93 Crema – Cremona)

Basano Coraglia (Asti)

Founded in the 1990s as an ice cream shop, since 2000 the work of Graziella Coraglia and her husband Gianluigi Basano has turned into a research and experimentation laboratory. Today, starting from local ingredients, such as Piedmont IGP Hazelnuts, roasted in the same processing place to ensure greater fragrance, and virgin honey from the apiaries of San Damiano d'Asti and Roero, the couple produces a nougat of very high quality and, above all, you can enjoy all year instead of only during the holidays. In addition to the classic soft hazelnut or almond, there are also the friable with almonds and pistachios, the soft with figs and walnuts, the soft chocolate with hazelnuts and theunpublished soft with lemon and ginger, with a fresh and surprising taste. (Via Asti 16, San Damiano d’Asti – Asti)

Barbero (Asti)

Barbero is a historic Asti-based chocolate and nougat brand. The production has been in the hands of the same family since 1838, today's recipe is the same as 180 years ago. The great classic is the crumbly with Piedmont IGP Hazelnuts, toasted on the spot. Over time other types have been added, such as the crumbly almond or pistachio and the soft pistachio or hazelnut, the "torronfetta", a small, very thin and crumbly rectangle and, finally, the "Tripolini" and the " Farcito ”, nougat covered with dark chocolate. All the products are bought online and, for some days, also in the temporary shop just opened in via Lagrange 3 a turin, where you can also taste the crepes made with nougat or gianduia cream. (Via Angelo Brofferio 84, Asti)

Canelin (Alessandria)

It is now almost 70 years that Giovanni Verdese produces, in his laboratory at Visone, the "Canelin" torrone (which was the nickname of the great-grandfather). He is 87 years old. He does it with a very high percentage of Piedmont IGP Hazelnuts (65-70%). The other ingredients are Piedmont millefiori honey, cane sugar, egg whites and vanilla pods. There size is contained, proportionate to what his two hands can do. Hard but rather brittle, it resists high temperatures well, so it is available all year round. To buy it the only way is to go to Visone or to a few other shops in northern Italy, including The Groceries of Paola and Simona in Genoa. (Via Acqui 123, Visone – Alessandria)

U Turun (La Spezia)

Yes, Liguria also has its nougat. Is called U Turun and was brought to light by the chef Cosimo Bunicelli which, after more than a year of research and a crowdfunding campaign, has realized the recipe that reproduces an ancient forgotten Ligurian tradition. U Turun is composed of about half of Piedmont IGP Hazelnuts, to which are added the Calice al Cornoviglio chestnut honey, egg white for outdoor farming and sugar. Production is very limited, because the chef himself personally takes care of the preparation. A part is sold toIntact Agriturismo managed by Bunicelli, the other in some local stores or inserted in Christmas baskets that pack with farm products. (Via Vichieda 1, Calice Al Cornoviglio – La Spezia)

Scaldaferro (Venice)

Abundance of almonds it's a greater friability. These are the characteristics that distinguish the nougat from the nougat. The tradition of dessert has its roots in Cologna Veneta, thanks to craftsmen like Garzotto. However, there is also another name to keep in mind, Scaldaferro. They too are longtime producers and are based in Dolo in the province of Venice. Slow cooking in a bain-marie and the hand laying bow for bow on a waffle bed are the secrets of friability. Sicilian almonds, Piedmontese hazelnuts, Bronte pistachios and Adria Lara walnuts in Polesine. Among the honeys used are the salted honey from Barena and the Sicilian orange one. In addition to classic almond and chocolate, Scaldaferro produces the classic nougat in a soft or fondant version and a limited edition in which a particular dried fruit is combined with each type of single-flower honey. (Via Ca ’Tron 31, Dolo – Venice)

Bedetti (Ancona)

Bedetti is an ancient torronificio of Falconara Marittima, in the province of Ancona, active since 1912. The production ranges from almond to soft or friable nougat, with almonds, pistachios or hazelnuts, smooth or covered in chocolate. Splints, squares, pralines. In all, the recipes, accumulated and perfected over the years, are a hundred. Size is important, but the scale is still that crafts. The honey and whipped egg whites are cooked slowly for several hours in a bain-marie in copper boilers, to which sugar and dried fruit are then added. Thus was born the most famous nougat from the Marche region. (Via del Consorzio 4, Falconara M.ma – Ancona) ì

Premiata Torroni Factory Cav. Innocenzo Borrillo (Benevento)

Benevento is another of the cities that together with Cremona are competing for the birth of nougat. And, in fact, even here we celebrate a great one festival, this year 8-9 and 15-16 December. When it comes to that of "Benevento", once beloved even by the Popes, today we refer to different varieties: white with almonds, soft or friable, the nougat cupedia white with hazelnuts and the Crisp covered with chocolate, typical of San Marco dei Cavoti. A historic producer is certainly the Premiata Fabbrica del Cav. Innocenzo Borrillo, active since the end of the 1800s, inventor of the famous "kisses", the croquettes covered with fine extra fine dark chocolate. (Via Roma 64, San Marco dei Cavoti – Benevento)

Francesco Taverna (Reggio Calabria)

"The Chicche" signed Francesco Taverna enclose the typical flavors of Calabria but also of nearby Sicily. Among the ingredients, all carefully selected, there are the Avola almonds, orange blossom honey (orange blossoms), pistachios, the finest Gran Cru chocolate for the coverings. The processing is the result of years of experience. The laboratory opened its doors in 1945. Today the owner's two sons carry on the business. In addition to traditional splints, the choice can range between unusual shapes and sizes and numerous varieties – crumbly and soft nougat, flavored with cinnamon, gianduia, vanilla, bergamot, licorice, to name a few. Try also the figs and dates stuffed with nougat and covered with chocolate and the "ice-cream nougat". (Piazza Italia 8, Taurianova – Reggio Calabria)

Geraci (Caltanissetta)

For those who do not know, even a Caltanissetta nougat has a place of honor among traditional desserts. So that from 14 to 16 December the historic center hosts the Turruni festival. A three-day celebration celebrating all the Italian expressions of the Christmas cake where you can buy and taste Sicilian, Calabrian, Lombard and Irpinia nougats. A reference point in the city is the Geraci torronificio, award-winning factory since 1870. The company is now in the fourth generation and is based in Caltanissetta with a pastry shop which is also a shop. Traditional hard nougat, also called "Bloc" it is prepared following the ancient recipe of the founder, with honey, egg white, sugar, vanillin to which are added the almonds of the Tuono variety and the Sicilian pistachios. (Via Canonico Francesco Pulci, 10/12/14, Caltanissetta)

Pruneddu (Nuoro)

In Sardinia the birthplace of torrone is Tonara. In the small town of Barbagia there are several producers, from Marotto, a family-run company, up to Pruneddu, which over time has become known even across the border. Production ranges from the most classic nougat with almonds, to the organic nougat, up to "Special", a line composed of ten types of nougat with Sardinian almonds that differ from one another in honey, always Sardinian, monoflorale used. You can choose between intense tastes like those with bitter honey from strawberry, chestnut, thistle, millefiori and eucalyptus; delicate as those with asphodel honey, orange, lavender and on the; or more aromatic flavors such as those with thyme honey and rosemary. The novelty of Christmas 2018 is i nougat with almonds and pure cocoa beans. (Via Porru 13, Tonara – Nuoro)

Raw Raw Chocolate

Raw chocolate, 100% plant-based and handmade nougats, one by one. In this case, the chocolate, in addition to being organic, is made from unroasted cocoa beans. Perfumes and flavors express all the authenticity of a handcrafted and cold processed chocolate. And the variants, all from 190g, are not lacking: they range from the sparkling Almonds, Raisins and Spices (e15.80), to the tasty Nougat with a creamy heart with pistachio (19.80), to the classic Nocciolato with whole hazelnuts (15.80 ) and finally a Double Chocolate Gianduia, hard off creamy inside, with no added sugar. (Store in Rome, Milan, Turin and on the Grezzo Raw Chocolate website).

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The rebirth of Pandoro: it is a trend – Italian Cuisine


The new trend is the sweet from Verona, a real test of pastry (other than panettone). Here are all the pandori craft to scream

In all Italian homes at Christmas you buy at least two things, whether you live in Bolzano or Palermo: panettone and pandoro. But panettone craft, rankings, awards, disciplinary talk about it too. Pandoro, almost nothing until last year.
In 2019 something is moving and more and more pastry shops and bakers are launching into the new trendy dessert. Why this delay?

Why don't we talk about Pandoro?

If you think the reason is related to consumption you are wrong. In 2016 (Coldiretti data) the panettone won as many as 75% of the public's preferences, beating the rival, however, by measure: "only" 72% of families bought pandoro. It is clear that we are facing a media distortion.
In just a few years, the artisan panettone has become a niche product and a mass phenomenon, and the hunt for the "best panettone in Italy" is a pre-Christmas shopping craze. The patisseries that historically made panettone sold four times, chefs and improvisers set to work for their artisanal version, the variants with candied ginger, chestnut cream, rose sauce … have proliferated. 30 € per kilo, or so, and pandoro can still be bought at the supermarket.

The reason is economic

Matter of taste? Not everyone likes it. The reason is technical and economic. If the panettone is difficult to make, the pandoro also, if the panettone has rich raw materials, the pandoro is all butter and vanilla, and the good ingredients, they cost. But if panettone requires experience, Pandoro is also an economic investment that few can afford.
To make pandoro the forms of paper used for the panettone are not enough, you have to buy metal molds. And then you have to wait for them to cool down before releasing them for a new production run. Three days of preparation in all, including the hours of rest, for which space is needed.

The word Perbellini, the king of Pandoro

“Pandoro is a cross and delight for us, as I believe that in pastry making it one of the most difficult things to do, as long as it maintains the proportions of ingredients of a classic artisan Pandoro (in fact, very few artisans produce Pandoro, all throw themselves on the panettone … much simpler). Suffice it to say that flour in pandoro is only 33% of the dough and must support and bind: sugar, eggs and butter. There are so many joints between leavening times, choice of ingredients and dough times that are difficult to explain and it is even more difficult to realize it from the outside ”explains Pierluigi Perbellini of the Offelleria Pasticceria Perbellini of Bovolone, Verona. We are in the land of Pandoro and they, like many neighbors, have always produced it together with the classic Nadalin and Offella, a traditional recipe inspired by tradition.

It will be pandoro-trend

There have always been Veronese and Venetian craftsmen in the art of Pandoro, but except for a few cases, for years the tasting was disappointing. All making cash with the panettone, the pandori remained children of a lesser god or were produced externally by semi-artisan laboratories and then wrapped. But things seem to have definitely changed.
Two of the champions of Italian pastry, Vincenzo Tiri of Acerenza, province of Potenza, e Andrea Tortora, award-winning pastry chef they threw themselves into pandoro production: it means that in a few years it will be a trend.
Meanwhile, here is a selection of the best, and the appeal for the purchase of a product from Carosello, which risks disappearing.

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Panettone is an art: here are those of design – Italian Cuisine


Good? Also beautiful. Here are the most beautiful panettone of 2019. Those with design packaging or more elaborate sugar decorations. Because even the eye wants its part, even at Christmas

There are those who have ended up at the museum, those who make themselves packaged as street-artists, those who celebrate Leonardo da Vinci's 500 years and those who dress panettone as a high-fashion dress. Panettone is the sweet of the moment and is now more than ingredients and workmanship, it has its own artistic and communicative expression. It must be good, of course, but to convey its peculiarity and its value it needs an adequate image, which knows how to enhance the content.

"As long as the product is quality and you don't sell the box with a panettone inside," he explains Dario Loison, confectionery entrepreneur pioneer of communication. "First of all we need to start from the product, and a product of Made in Italy cannot but combine the quality of the raw materials with the quality of the design". They in a small laboratory in the province of Vicenza were true forerunners. "While the market offered either industrial boxes or handmade packaging, we valued design, accessories and innovation. The satin fold of our bows is inspired by Ferragamo ". Big, big and a river full of energy and words, it started among the first to reach abroad, where today it exports 50% of its production. “Merit of my wife Sonia, who is now her own brand, Sonia Design, and who signs the aesthetics and research of our packaging. We have not suffered it as a duty, but given an opportunity, without the value of the box ever exceeding the value of the product. We make panettone, not boxes! ".

Here are the most beautiful of 2019, also good to eat

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