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.
Metal pink box with crumbly white torroncini made with Piedmon hazelnuts I.G.P. (Protected Geographical Indication) Metal green box with covered torroncini made with Piedmon hazelnuts I.G.P. Metal yellow box with nocciolini (pralines filled with Piedmont hazelnut I.G.P.), boeri (pralines filled with cherry and liqueur) and limoncelli (pralines filled with Sorrento limoncello cream). Metal cream box with gianduiotti made with high quantity of Piedmon hazelnuts I.G.P. and cocoa paste.
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.