Desciption
It is a harmonious mix of three fundamental components: almonds, honey and pistachio.
The ingredients are fused together thanks to many hours of simmering, with a lot of love and a lot of patience: this is how the masterpiece of nougat is accomplished.
Then it is arranged in the ancient frames, cut, wrapped very well, possibly sealing the casing to prevent it from taking air and therefore "getting wet" (this inconvenience is due to the fact that being the almond strongly hygroscopic, the resulting water dissolves the honey and the nougat becomes "wet", sticky).
Once sealed, it is good to store it in tin boxes or glass jars, naturally away from heat and humidity.
With these small precautions, necessary as our nougat is free of preservatives, nougat can be pleasantly consumed even after many months from 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 Distinguished Cross, Genoa Exhibition (1903);
- Silver Medal – Agricultural Exhibition of Palermo (1902).
Finally, thanks to Marcella's commitment, the Nougat of Caltanissetta is included in the list of Traditional Agri-Food Products kept 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 Region of Sicily on the recommendation of UNESCO.