A delicacy of ancient tradition that as the name suggests combines the goodness of the soft chocolate & hazelnut nougat or the tender almond and pistachio nougat, with delicious sponge cake. It is then flavored with rhum or with genepi, a tipical Abruzzo liqueor obtained from the herbs of our mountains.
The “Torroniera”
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.
