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Torrone di Bagnara (nougat)

Torrone di Bagnara PGI: almond nougat in a 'monk's cloak'

Made only in Bagnara Calabra, where the abbey monks were already turning it out in the 1700s, this nougat binds toasted almonds with honey, sugar and egg white, then adds cocoa, spice and essential oils. Choose Martiniana, rolled in sugar grains, or Torrefatto glassato, with its cocoa-and-sugar glaze.

• Small bars, 4 to 12 cm long, with the wrinkled brown crust makers call the monk's cloak
• A crumbly, crunchy bite led by toasted almond, with a brûlé note and a gently spiced finish
• Every wrapped piece carries the Torrone di Bagnara name and the PGI wording

How to enjoy it. A Christmas classic now eaten all year: store it somewhere dry and enjoy it within three months of packing. The product sheet's suggested match is a passito from Zibibbo grapes grown on armacie terraces.

Production areas

Calabria

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