Desciption
It is a harmonious mix of three fundamental components: almonds, honey and pistachio.
The ingredients are fused together thanks to many hours of slow cooking, with a lot of love and patience: thus the nougat masterpiece is completed.
Then it is placed in the ancient frames, cut, wrapped very well, possibly sealing the wrapping to prevent it from taking in air and therefore getting "wet" (this inconvenience is due to the fact that since the almond is highly hygroscopic the water that derives from it dissolves the honey and the nougat becomes "wet", sticky).
Once sealed, it is best to store it in tin boxes or glass jars, naturally away from sources of heat and humidity.
With these small precautions, necessary as our nougat is free of preservatives, the nougat can be pleasantly consumed even many months after its production.
 
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During its long activity, the Torronificio has obtained other important awards.
Among all, the following are worth mentioning:
- International Exhibition of Rome (1895);
- Grand Gold Medal – Bordeaux (1897);
- Grand Gold Medal and Insigne Cross, Genoa Exhibition (1903);
- Silver Medal – Agricultural Exhibition of Palermo (1902).
Finally, thanks to Marcella's commitment, the Caltanissetta Torrone is included in the list of Traditional Agri-food Products held by the Ministry of Agriculture (Official Gazette no. 142 of 20 June 2012), and in the Register of Intangible Heritage - Book of Knowledge - edited by the Sicily Region following indications from UNESCO.