Sabadì Soft Torrone Bar - Sicilian Bronte Pistachios

Sabadì calls this one "the king of nougats," and the ingredients show why. Each bar is at least 60% Pistacchio Verde di Bronte DOP, the famous green pistachio from the slopes of Mount Etna. The pistachios are bound with honey from the Sicilian black bee, a little cane sugar, and egg white, and finished with peel from Ciaculli late mandarins, a rare citrus from the outskirts of Palermo.

The torrone is soft and chewy and full of whole pistachios. Their flavor is sweet, buttery, and slightly resinous, and the honey and mandarin peel bring out the nuts instead of covering them up. Because there's so little sugar, the bar tastes like pistachio first and candy second.

"Bronte pistachio is a protected DOP product. This nougat is authorized by the Consortium for the Protection of "Pistacchio Verde di Bronte DOP" n. 376/2019 .

The real Bronte pistachio is rare and very expensive... be wary of nougats that do not carry this authorization."

• Traditional soft Sicilian torrone 
• Not too sweet
• No glucose syrup, so the honey comes through
• Sicilian Bronte Pistachios (60%)
• Excellent high quality torrone made with local ingredients
• Made in Italy
• 3.52 oz

Enjoy it with espresso, a glass of Passito di Pantelleria, or as a special after-dinner treat.

Frequently Asked Questions

What makes Bronte pistachios special?
They grow on the lava-rich slopes of Mount Etna around the town of Bronte, and they're protected by an EU DOP (Protected Designation of Origin). Thanks to the volcanic soil, they're intensely green and unusually aromatic. The trees are usually harvested only every other year, which makes them rare and costly.

How do I know these are real Bronte pistachios?
Many products use the Bronte name loosely. Sabadì's torrone is officially authorized by the Consorzio di Tutela del Pistacchio Verde di Bronte DOP, the body that protects the name.

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's the thin layer on the outside?
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.