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Torrone di Guardiagrele (nougat)

Torrone di Guardiagrele, crunchy whole almonds with candied fruit and cinnamon

Whole almonds toasted with sugar in a copper pan, then candied fruit and cinnamon, a long rest on marble and a cut into narrow bars wrapped by hand. This is the hard Christmas nougat of Guardiagrele, now made by only a few of the village's pastry shops.

• Whole almonds bound in caramelised sugar and scented with cinnamon
• At least a full day of rest separates cooking from cutting
• In the historic pastry shops it comes wrapped in red, white and green paper

How to enjoy it. Break it at the end of a festive meal and, as locals do, sip a fortified sweet wine alongside.

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