The history of nougat... this is how we make it in Bronte!

Today we are talking about another much-loved Christmas cake with a long and glorious history: the Sicilian nougat.

The origin of Sicilian nougat is believed to be in the Arab culture and its domination of Sicily. The original name for torrone is, in fact, 'cubbaita' a term derived from the Arabic word qubbaita.

Nougat is a sweet from the unique and traditional flavour, there are so many varieties we can find.

When talking about nougat, the first characteristic that presents itself to our palate is the degree of softness. The difference between a soft and a hard nougat is the cooking time.

Nougats are also distinguished between almonds e hazelnutsdepending on whether almond or hazelnut is used as a roasted ingredient.

Torrone Vincente is a harmonious union of almonds and honey or hazelnuts, pistachio and honey.

The ingredients are blended together after many hours of baking at a low temperature, with a lot of love and patience. Once ready, the nougat is placed in special frames, where it is stretched and cut by hand. After this stage, the nougat is wrapped in wafer sheets and then packaged.

Nougat retains the flavour of yesteryear in fact the choice of raw materials, processing and baking are carried out with the same care and passion as in the past, which is why our pastry chefs take great care in creating fragrant and delicious nougat cubes from the "Baroque".

Or the 'Glamour"Sicilian almond nougat and the pistachiocovered in either extra dark chocolate or white chocolate.

Quality and authenticity are ensured by respecting old recipes and using exclusively artisanal production methods.