Scaldaferro Torrone Bar - Hard Almond

From the Scaldaferro family workshop in Dolo, on the Brenta Riviera near Venice, comes a classic Venetian mandorlato in a convenient bar. This hard (friabile) almond torrone is crisp and crunchy without being tooth-breaking, made the slow, traditional way that has earned Scaldaferro a reputation as one of Italy's finest torrone makers.

The secret starts with the almonds. Scaldaferro hot-roasts its almonds at about 165°C for 20–25 minutes under close watch, which draws out their natural oil so it flavors the whole nougat. The nougat is then cooked slowly in a bain-marie, a method not found in industrial torrone, which gives it its distinctive light, crumbly texture. Rather than being pressed into molds, the result is airy and porous, breaking apart gently when bitten and melting easily on the tongue. 

A family tradition since the early 1900s, when great-grandfather Marco Scaldaferro opened a small pastry shop in Mira Porte, near Venice, Scaldaferro has topped Gambero Rosso's ranking of Italy's for some of their torrone.

• Traditional Venetian hard almond torrone (mandorlato friabile)
• Made with Italian almonds
• Slow-cooked for a crisp, light, texture
• Thin sheet of torrone
• Handmade
• Artisan-made by a family producer in Dolo, Venice
• Ideal for gifting, holiday tables, or pairing with coffee, dessert wine, or cheese
• Made in Italy
• 3.88 oz