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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