Di Iorio: Nougat like you never tasted before!
While many families are divided between those who love Panettone and those who love Pandoro, there is no doubt that Torrone - Nougat - will be on every Italian table for Christmas.
For this rather simple recipe the best quality ingredients and the experience of the “mastro dolciario” are the two things that matter most!
The story of Di Iorio begins with the great, great, great, great grandfather of Gianni Festa, who is today the owner of Di Iorio. The long family tradition began in 1750 in Santa Paolina, a small village in Campania: Gianni’s ancestors produced their Torrone in a small shop and traveled to the nearby villages to sell it at local fairs. From father to son the tradition continued today Di Iorio is still a family-owned company specialized in Nougat!
The original recipe never changed, so what makes the difference? Di Iorio’s Almonds come from nearby Puglia, where the most appreciated almonds in Italy are produced and they use only the finest hazelnutsfrom the area around Avellino, where they are based. Hazelnuts from this region are sweeter and delicate and have a great aroma. And then honey: DiIorio selects only the best Acacia honey from local producers.Then it is time to cook the ingredients all together, very slowly: 16 hours at least.
As it often happens for many family businesses, each generation added some new recipe to the family book: like the soft nougat called “Monachino” which was invented to allow the old monks of a nearby convent to enjoy this treat at any age.
Torrone is a classic for winter and unmissable on Christmas day, but Gianni used his amazing ingredients and his expertise to create new treats that are perfect all year round: chocolate-coated almonds and hazelnuts and candied orangeand lemon peel covered in dark chocolate are just some examples...
We are sure you will taste the difference when you try these amazing artisanal sweets!
Items 1-32 of 64