Pernigotti Soft Torrone – Hazelnuts and Almonds

A soft nougat to slice at the end of a festive meal

After a long festive meal, a hard nougat tires the jaw. This torrone morbido is the soft version: the slice gives way under the tooth, then come the crunchy pieces of hazelnuts and almonds.

What you will taste

• Texture: soft and dense, slightly sticky, with crunchy pieces.
• Aromas: toasted nuts, a gentle note.
• Taste: round and sweet, then the hazelnuts and almonds take over.

How to use it

• Thinly sliced at the end of a festive meal, with a glass of Moscato d'Asti.
• On a board with dried figs and a piece of Parmigiano Reggiano, for the sweet-savoury touch.
• Crushed over a scoop of cream ice cream.

Where it comes from

Pernigotti was founded in 1860 in Novi Ligure, in Piedmont: Stefano Pernigotti kept a drugstore there, renowned for its torrone. Eight years later the confectionery “Stefano Pernigotti & Figlio” was born. The family ran it for five generations.