The recipe is the same of white crumbly torrone. Then, torrone is cut in very thin slices. Torronfette were born by chance, at the beginning they were the remains after cutting torrone. The product was soon a great success due to its easiness to eat and for its wonderful taste.
Relanghe Crunchy Nougat with Sicilian Almonds, made with only a few ingredients, is pleasantly crunchy and warms your heart. Nougat is typically produced in Piedmont and has always been present during festivities of all families.
Piedmont hazelnut I.G.P., extra fine Italian honey and white sugarcane sugar are the ingredients that characterize these soft Piedmont specialties. Is its always molded by hand in wooden frames after a slow and careful cooking.
Handcrafted crumbly torrone with Piedmontese hazelnuts I.G.P. (Protected Geographical Indication) selected by hand made according to an original recipe which dates back from 1883. It is made of egg whites and steamed for about 7 hours, shaped, hand-cut and cooled on marble tables for one day.
Handcrafted torrone with Piedmontese I.G.P. (Protected Geographical Indication) hand selected hazelnuts made according to an original recipe which dates back from 1883. The torrone is without jelly, it is still made of egg whites. The soft type is steamed for about 2 hours and the crumbly one for about 7 hours, then shaped, cut in small pieces and cooled on marble tables for one day. When they are cooled, torroncini can be covered with extra plain chocolate.