Sabadì Soft Torrone Bar - Sicilian Almonds
This is torrone the way Sicilians make it: more almond than candy. Sabadì packs it with Romana almonds from Noto, at least 65% of the bar, and binds them with orange blossom honey from the Sicilian black bee, a little cane sugar, and egg white. A touch of lemon zest adds a fresh citrus note at the end.
The texture is soft and chewy, with almonds in every bite. Because there are so many nuts and so little sugar, the honey and almonds really come through. It's rich and fragrant without being too sweet.
The almonds come from the hills around Noto, in southeastern Sicily, one of the best almond-growing areas in the Mediterranean. They're protected as a Slow Food Presidium and prized for their full, sweet flavor and high oil content.
- Traditional soft Sicilian torrone
- Not too sweet
- No glucose syrup, so the honey comes through
- Sicilian almonds from Noto (65%)
- Made in Italy
- 3.52 oz
Enjoy it with espresso, a glass of Moscato or Marsala, or on a cheese board next to a sharp pecorino.
Frequently Asked Questions
What is torrone?
Torrone is Italy's traditional nougat, made by slowly whipping honey and egg whites, adding sugar, and folding in toasted nuts. It's a classic at Christmas, though in Sicily it's eaten all year round.
What's the difference between soft and hard torrone?
Soft torrone (morbido) is cooked for less time, so it stays chewy and tender. Hard torrone (croccante) is cooked longer and snaps when you bite it. This one is soft.
What are Romana almonds from Noto?
Romana is one of the heirloom almond varieties grown around Noto, in Sicily's Val di Noto. These almonds are known for their rich, sweet flavor and are protected by Slow Food along with other local varieties.
Why is it less sweet than other nougats?
Many commercial nougats are mostly sugar and glucose syrup. Sabadì uses at least 65% almonds and sweetens mainly with honey, so the nuts are the star.
What's the thin layer on the outside of the nougat?
It's an edible wafer (ostia) that keeps the nougat from sticking. Sabadì's wafer is made from potato starch rather than wheat.
How should I store it?
Keep it tightly wrapped in a cool, dry place away from heat and sunlight. Once opened, wrap it well so it doesn't dry out or pick up moisture.
Region: Sicilia
Packaging, nutrition facts, and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product's packaging.