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Torronificio

The origins of our nougat since 1919

Ingredients

Scaldaferro nougat is composed of toasted Italian almonds (or walnuts, or hazelnuts, or pistachios), mixed with honey, sugar and egg whites.
The mixture, white, creamy and soft, is cooked slowly, then processed and laid by hand and wrapped hot: in this way it is possible to preserve the aroma and fragrance of all the ingredients.
One of the secrets of Scaldaferro nougat is the slow cooking in a bain-marie, not found in industrial nougat, which makes the product crumbly and unmistakable, as it is “frothy” in characteristic flakes and slightly amber-coloured. But it is also the hand laying that makes the Scaldaferro nougat so crumbly: instead of being pressed, rolled or ironed mechanically, each slat is laid flake by flake on a bed of wafer, without the addition of dyes, preservatives or chemical additives.
These nougats are produced with a very high percentage of honey and a quality that has no equal in the Italian market.
The company works, selects and uses the best Italian monofloral honeys, such as Barena saline honey, Sicilian orange honey, Calabrian rosemary honey, Sicilian medlar honey, Apulian cherry honey, Sicilian almond honey, Tuscan coriander honey, Sulla Abruzzese honey, Sardinian strawberry tree honey.

Almost all regions and excellences of Italian beekeeping are represented!

Let’s see the ingredients in detail.

Dried fruit

Italian almonds from Southern Italy

For the production of Mandorlato Scaldaferro almonds are used Italian almonds of ovoid shape, of a variety without bitterness, soft and crumbly on the outside and harder and crisper inside, and sweet taste. The almonds, harvested in the second ten days of August, are peeled and subjected to a triple sizing to reach a size that allows a homogeneous hot roasting. Depending on the honey used in the mixture, ``robust`` almonds are used, i.e. very tasty and rich in oil or almonds with a delicate and velvety taste.

Langhe PGI hazelnuts

For the Nougat with Hazelnuts, trilobed hazelnuts from the Langhe, a PGI product, are used together with rare rosemary honey. The I.G.P. Piedmont Hazelnut, distinguishing itself from other Italian and foreign varieties for the high oil content (about 70%), proves to be a valuable and quality food, able to meet the needs of a consumer increasingly attentive to nutritional and health aspects of food products. The result is a nougat with a unique taste and undisputed quality, which combines sweetness and well-being thanks to the antioxidant agents guaranteed by hazelnuts.

Lara walnut of Adria in Polesine

Walnut has been part of Italy's culinary heritage since Roman times. Walnuts have a high content of minerals such as phosphorus, potassium, magnesium, calcium and iron, which tone the nervous system and strengthen the bones, while their essential oil is a powerful disinfectant and antiseptic. For the walnut nougat, the Torronificio Scaldaferro selects the Lara di Adria walnut in Polesine, which has the genetic peculiarity of having an inner husk completely separated from the outer shell. This ensures that the walnut does not come into contact with air and is protected from natural rancidity. The Lara walnut has a fleshy kernel with a low percentage of fat, a particularly sweet and fresh taste and a skin that does not bind the mouth. As soon as it is picked, the walnut is frozen at 40° below zero and vacuum-packed to preserve its organoleptic qualities. Once toasted, it is mixed during cooking with Sulla Abruzzese honey, which has hints of red fruits and undergrowth.

Pistachio di Bronte

The Torronificio Scaldaferro uses the green pistachio of Bronte DOP for its limited edition nougat. This pistachio is harvested by hand, shelled and calibrated in Sicily and hot roasted directly in the torronificio Scaldaferro laboratory with its characteristic ruby red outer skin, which gives the product important mineral and nutritional elements. It is then mixed with Sicilian orange honey or Tuscan coriander, which give citrus notes and light acidity to the final nougat.

Honey

Salted Barena Honey

The sandbanks are the lands that emerged close to and within the lagoon of Venice, almost always submerged by brackish water. Here a particular plant grows, the Sparto delle barene, with its characteristic bluish flowers. From the plant the bees produce Limoneum honey, which is characterized by a slightly bitter taste, with strong mineral and saline notes. This honey goes perfectly with almonds.

Sicilian orange honey

The orange blossom honey used by Torronificio Scaldaferro comes from the areas of Piana di Ribera and Piana di Catania (where the famous Washington Navel Orange and Red Orange of Sicily are produced respectively), in natural bio-ecological contexts. It has an intense aroma similar to that of the flowers from which it comes, it has a pleasantly sweet taste with a fresh orange blossom aroma, with a tendency towards fruitiness, and its colour ranges from yellow to straw yellow. It is usually combined with Pistachios of Bronte.

Rosemary honey

The rosemary honey is used by Torronificio in a limited edition combined with the trilobed hazelnuts of the DOP langhe. It is one of the most characteristic and rare single-flower Italian honeys, as the plant flowers between February and March, when most bees hibernate. The taste is very sweet, the aftertaste markedly acidic, the aroma vaguely offcinal and very reminiscent of the scent of flowers, with hints of fresh flour and a bitter almond finish.

Medlar honey

Medlar honey is used by Torronificio Scaldaferro di Dolo in a limited edition, combined with Sicilian almonds. The colour of medlar honey varies from pearly white to beige. The smell is quite intense and recalls that of fruits; the scent, similar to rose, compared to other honeys is very intense. The taste is very sweet, with an intense aroma of bitter and slightly spicy almonds.

Cherry Honey

The Torronificio Scaldaferro produces a limited edition with the rare cherry honey of the ``railway`` variety of the Apulian plains. It is a monofloral honey that is particularly rare because its production is determined by the weather conditions that most often, in spring, are adverse and do not allow for abundant flowering. The ``railway`` cultivar has the characteristic of being particularly large and ending with a pointed tip: the first tree was born near a railway exit of the Italian South-East Railways and the inhabitants of this village called it ``Ferrovìa`` because it was born a few meters from the tracks. It has a strong taste and aroma of almond and cherry stones. The scent is reminiscent of the flowers from which it derives and can be approximated to that of bitter almond with hints of fruit and caramelized sugar. To the cherry honey is added in the limited edition the Apulian peeled almond of the ``Filippo Cea`` variety, with an incomparable shape and taste. The almond leaves a full and balanced palate with hints of wheat, butter and white flowers and an elegant finish with remarkable persistence in the mouth, thanks to its richness in essential oils.

Sicilian almond honey

Torronificio Scaldaferro produces a limited edition with the rare almond honey from the plain of Palermo in Sicily. The aroma and scent recall the flowers and the fruit of the almond. The honey is added to the Sicilian almond of the Tuono variety, which has an intense, pronounced and particularly crunchy taste. The characteristic of this production is to have been able to obtain from the same terroir and the same tree both the honey and the accompanying dried fruit and to have created a harmony of taste modulating very similar tastes.

Tuscan coriander honey

The Torronificio Scaldaferro uses the very rare Tuscan coriander honey in the limited edition pistachio. The fresh and slightly acidulous taste effectively counteracts the buttery sensation that leaves the pistachio on the palate. Coriander is one of the oldest aromas of our Venetian tradition. In the fourteenth century its fruits were candied by the Venetians and from there began the tradition of confetti at Carnival, i.e. sugar-coated seeds that were eaten or thrown in the street as a sign of good luck.

Honey from Sulla Abruzzese

This honey, coming from the mountain heather plant, grows in uncontaminated hilly areas of Abruzzo. Because of its slightly acidulous red fruit scent, it is combined by Torronificio Scaldaferro with Lara nuts, to counteract the metallic notes of this dried fruit.

Arbutus honey

The strawberry tree is a beach honey: it comes from a Sardinian shrub that grows along the Mediterranean coast of the island. The low production is due to the late flowering of the shrub, between October and November, when bees cannot always go out foraging due to weather conditions. The honey has a characteristic brown colour and an unmistakable slightly astringent bitter smell and taste reminiscent of ground coffee or ivy leaves. This variety is used in a limited edition - awarded in 2020 as best Italian nougat by the magazine ``Il Gambero Rosso `` - and the mixture is combined with a sweet almond with a slightly elongated shape, buttery and white flowers.

Bulgarian Damask Rose Honey

This honey comes from the Valley of Roses in Bulgaria: it takes thousands of flowers to extract the nectar that composes it. The Damask Rose is a shrub that grows up to a height of three meters: the flower has a very intense scent, a soft pink or red color and its rounded shape resembles a cup. The smell of honey has citrus nuances and marine scents. To the rose honey is added, in the limited edition, an Apulian peeled almond with a clean taste that leaves a full and balanced palate with reminiscences of wheat, butter and white flowers.

Spices

Sechuan Pepper

Sechuan pepper is a small berry obtained from plants of the genus Zanthoxylum, strongly used in Asia as a spice. The name pepper is due to the fact that the berry may resemble a black pepper berry, but there is no correlation between the two spices. Sechuan pepper has a particular taste: it is not as pungent as black pepper or chili pepper, but after the spicy, it has a slight lemon or orange aroma and leaves a slight numbness in the mouth. Unlike real pepper, the internal seeds are discarded and only the shells containing them are used, which are usually roasted and ground just before they are used in some recipe and are usually added at the last moment, with the fires now extinguished.

Maldon Salt

Although it cannot be considered a spice, for almost 1000 years salt has shared with them the enormous economic importance, the function of preserving food and has underlined the social status of those who used it. For some of Torronificio Scaldaferro's most exclusive chocolate products (chocolate truffles, spreadable cream, chocolate bars) and in some of our ice-creams, we use Maldon Salt as an ingredient. What is it and what characteristics does Maldon salt have? This salt takes its name from the English town of the same name located on the Blackwater River estuary in the Essex region. Salt has been produced here for centuries (legend has it that it was discovered by the Romans), thanks to the low rainfall and the marshes fed by the tides, which result in a high salinity of the water. In the humid and rainy climate of Great Britain it is not possible to produce salt in coastal salt pans, as in the warmer and sunnier Mediterranean countries, but it has to be purified and crystallized from sea water by a process that originally consisted simply in boiling brackish water over a fire in a wide and low vessel. To obtain Maldon salt, even today the water is collected at high tide, then it is filtered and placed in large containers where it is boiled for a short time. Afterwards the temperature of the water is regulated so as to obtain the salt crystals, which are collected every day and put to dry in the oven before being put on the market. The uniqueness of this salt is due to its organoleptic characteristics, as it is less bitter than ordinary salt and maintains a greater resistance to melting, and to its characteristic flakes shape (as the English say in ``flakes``), which are extremely crumbly, so that they can be crumbled between the fingers. The flake shape occupies a greater surface area on our tongue and therefore it stimulates more the taste receptors present on it.

Saffron of Navelli

The crocus Sativus or saffron (``safranum`` in Latin) refers to the Arabic ``za'fran `` which means ``yellow``, being the spice originally used to colour fabrics and cloths. The variety, whose pistils are left in hot infusion with honey for over 30 days, has a bright red colour. It is a very expensive and rare spice because a minimum quantity is extracted from the flowers manually (one gram of product every 300 flowers). It is used in the laboratory to produce the limited ``saffron, orange honey and almonds``. The citrus flavour of the honey is transformed by the spice, which adds slightly bitter and metallic notes. To the mixture is added an Apulian peeled almond with a clean taste with hints of wheat, butter and white flowers.

Zenzero

It is a spice used for the production of our Syracuse lemon and fresh ginger sorbet in ice cream parlours. This root is one of the first spices exported from Asia and it is believed that it was Alexander the Great who introduced it to the West. The name comes from the Arabic Zind-schabil, meaning horned root, which obviously refers to its particular shape. Fresh ginger is cut into very thin slices and emulsified with lemon juice to give a spicy note to our sorbet, which enhances its refreshing and thirst-quenching properties.

Other raw materials

Vanilla

Il Torronificio Scaldaferro utilizza nella sua lavorazione la Vanilla Planifolia o Vanilla Fragrans, che cresce nell’arcipelago delle isole Reunion e precisamente nell’isola Bourbon. I lunghi baccelli della Vaniglia Bourbon sono di una qualità eccezionale: si tratta di baccelli Prima e Terza Nera, cioè di vaniglia non spaccata da 14-20 cm con una quantità di vanillina del 2%. Il frutto maturo è completamente inodore: il suo inconfondibile e pregiato profumo lo acquisisce subendo un processo di fermentazione.

Sugar

The sugar used by the Torronificio comes from the sugar factories in operation since 1910 in Pontelongo, a historic town in the province of Padua. The sugar used in the almond cake comes from the refining of Italian sugar beet. In the limited edition production of Mandorlato Scaldaferro, raw cane sugar is added to the caster sugar, which particularly enhances the blend of fine honeys used in cooking.

Egg white

The egg white used by Torronificio Scaldaferro comes from Italian and French ground hen farms, fed only with organic vegetables and under strict veterinary control. The egg white is selected on the basis of breed, protein content, colour and characteristics of high mountability. The egg white is pasteurized and freeze-dried at origin and rehydrated in the laboratory, maintaining all the qualities and organoleptic characteristics.

Chocolate

Torronificio Scaldaferro produces flakes, dragees and nougat bars covered with the finest chocolate: the unmistakable flavour of honey is happily combined with a delicate and inviting dark chocolate with hints of hazelnut, creating a new exquisite balance of flavours. The Torronificio Scaldaferro, faithful to the centuries-old tradition of the best chocolate makers, uses a recipe that uses only cocoa butter and excludes the addition of other fats. Torronificio Scaldaferro uses a blend of some fine varieties of cocoa for the dark coating and a delicate white milk chocolate for the covered torroncini. In Blend 66% of dark chocolate, used both in nougat nougats and in the covering of classic single-portions, the taste of chocolate widens into herbaceous, undergrowth sensations (currants, raspberries and blackberries) with the scent of precious woods, and brings out the intensity of the honey present in the mixture. As for the taste, you can perceive a wide and fruity taste, pleasantly acidulous. In milk chocolate with 28% cocoa, you can perceive an enveloping scent of milk, vanilla and honey, with a pleasant, creamy but not too persistent taste.

How nougat is born

Scaldaferro nougat is made from roasted Italian dried fruit mixed with honey, sugar and egg whites. The mixture, white, creamy and soft, is cooked slowly in a bain-marie in copper caliere, then processed and laid by hand and wrapped in hot water: in this way it is possible to preserve the aroma and fragrance of all the ingredients. The hand laying makes the Scaldaferro nougat extremely crumbly: instead of being pressed, rolled or mechanically stretched, each slat is laid flake by flake on a wafer bed, without the addition of dyes, preservatives or chemical additives. Let’s see in detail how our nougat is born.

Processing

Control of raw materials

To make nougat, the first stage of processing concerns the selection and control at the origin of the raw materials. The dried fruit, already selected and calibrated by the producer, is further checked by hand, sieved in ancient ``tamisi`` and subjected to a metal detector analysis. This allows to remove any impurities or foreign bodies (shells, skins) and obtain a certain uniformity to ensure a more homogeneous roasting. After laboratory analyses that verify the correspondence of the product to the laws in force, the honey arrives as a whole virgin in the Torronificio, is filtered in drums and is then mixed with the mixture to create a special mixture. The vanilla berries from Madagascar are cleaned, ground and mixed with icing sugar. The glucose, hot extracted from sugar beet, is mixed with honey. The egg white is whipped and added to the mixture very slowly, to facilitate the incorporation of air.

Toasting

The almonds are then roasted in a process that maintains their aroma and the right humidity. It is an operation of strong heating that affects the surface portion of the almond. As a result of the roasting process, the surface of the product is dehydrated and a crust formed, a more or less intense localised browning and at the same time the formation of the distinctive taste compounds. A skilfully modified coffee roasting oven is used for this process: the curved inner blades rotate continuously and allow the almond to be roasted evenly. Unlike industrial products, which involve drying the fruit, roasting at over 170° causes the almond oil to come out of the seed, which soaks the almond paste and gives it a special flavour. When cooked, the almonds are left to cool in jute bags. Jute, a natural fibre, allows the seed to breathe and preserves its aroma and humidity.

Cooking honey and sugar

The third stage is the cooking of honey and sugar, which are poured into old copper pots equipped with a mechanical arm. The mechanical arm untiringly mixes the product for over 8 hours, which during the mixing is cooked in a ``bain-marie``. This cooking method, in fact, is particularly suitable for foods that suffer exposure to intense heat, since it is easy to control the temperature thanks to the possibility of opening and closing the steam that feeds the pots. In this way it is possible to preserve the properties of the ingredients unaltered. The cooking in a bain-marie is carried out by placing a pot of water on the fire, in which another smaller pot containing the food will be introduced, which will heat up due to the conductive effect of the underlying. During this process, honey and sugar lose most of the water. At this point the egg white is poured in, which, in contact with the hot mixture, swells with air and incorporates it into it, making the honey and sugar soft.

Frame

The mounting stage is very delicate. The albumen consists mainly of water and protein, which can be imagined as tiny balls of wool, separated from each other. Starting to beat the albumen, due to a mechanical effect, some ``little balls`` begin to ``unroll``: we are ``denaturating`` the proteins, that is, unwinding the ball. In this phase, an increasing number of molecules of proteins are denaturating, being incorporated in the air. The process of coagulation begins: the proteins join together in an irregular lattice that ``re imprisoning`` the water, which then captures the air bubbles. The more you beat the albumen, the thicker this lattice becomes. However, special care must be taken: if too many bonds are formed, too much water escapes, causing the albumen to dismantle. Essentially, the beating or whipping of the eggs causes the incorporation of air bubbles in the liquid ingredients, with the formation of soft foam. As the whipping action proceeds, the structure of the foam changes. Trapped air bubbles decrease in size and increase in number, making the foam lighter and stiffer.

Drying

After the relatively short (45 minutes) mounting phase follows the drying phase of the dough, which lasts 6-7 hours. The mechanical arm of the kneading machine turns very slowly and the dough dries further until it reaches a residual quantity of water of less than 5 %. At this point the almonds are added to the mixture with vanilla and then the nougat is removed from the pot by hand and placed by hand on a bed of wafers.

Hand laying

The hand laying of the product is the last step in the processing of almond nougat. Unlike industrial products and also other handmade products, Scaldaferro almond nougat is laid entirely by hand in characteristic flakes. This allows the product to maintain greater friability, because the air enclosed by the cooked egg white does not escape due to the effect of rolling or other mechanical processes (flattening, cochlear) and is already ready to be eaten in practical and crumbly morsels.

Pairings with cheese

Many customers are surprised that nougat can be combined with cheese. In reality there is nothing strange, because, by deconstructing the sweetness, it is a matter of associating almonds (or walnuts, pistachio, hazelnut) and honey with cheese, an absolutely usual combination.

These combinations are useful indications for those who want to decontextualize nougat, not relegating it to simple Christmas traditional sweets and for those who want to prepare a curious and intriguing end of the meal or a dinner with friends.

Some examples

With sweet Gorgonzola

The first combination that we propose is the combination of classic nougat and sweet gorgonzola, with double cream or with mascarpone added. The slight piquancy of the cheese is dampened by the sweet predominance of nougat and the two different textures become harmonious in the mouth. Gorgonzola cheese owes its name to the town of the same name in the province of Milan, where it began to be produced in 1400, and then spread to the valleys of Lombardy. It is a raw, white cheese, with a green mould vein, the result of the ``marbling`` process. It can be served in a spoon with a few flakes of chopped nougat, in the proportion of 2 parts of nougat to one part of the cheese.

With semi-cured Montasio

Another very successful combination is between the limited edition nougat with almond honey and the semi-cured Montasio (6 months are enough). Montasio takes its name from the homonymous Friulian plateau where one of the great Italian dop cheeses has been produced since 1200 (originally at the abbey of Moggio, owner of the territory). The bitter almond note of nougat stands out sharp and round, accentuated by the salinity of the cheese. The cheese can be served in cubes by combining a flake of nougat of the same weight.

With fresh goat's cheese

Finally, we recommend the combination of Bronte pistachio nougat Limited Edition and coriander honey with fresh, soft goat's cheese, which enhances the acidic notes of honey and highlights the fatty notes of dried fruit. It can be served spread on unleavened bread with Scaldaferro nougat grains on top.

Recipes

We have selected a set of delicious recipes that see our nougat as the protagonist together with several typical products of our territory.

Torrone Scaldaferro can be used as an ingredient in the preparation of savoury dishes. In particular, Nougat goes very well with fish, pasta and soups.

Spicy spaghetti with nougat

INGREDIENTS (for 4 people) – 75 g of nougat with walnuts and Sulla Scaldaferro – 1 tablespoon of anchovy paste – ½ chilli pepper – 1 tuft of parsley – extra virgin olive oil – 300 g of spaghetti – salt and pepper

Cook the spaghetti in a pot with plenty of salted water. Meanwhile, with the help of a mixer, cut the nougat into small pieces and place it on a plate. Add 1 teaspoon of anchovy paste, chopped chilli pepper, chopped parsley, a pinch of salt and ground pepper. So, mix it all together carefully. Pour six tablespoons of oil into a pan and put it on the stove. As soon as the oil is hot, add the previously prepared mixture and stir quickly.
When the spaghetti is al dente, drain and season with this sauce.

Fusilli with swordfish and nougat with Sechuan pepper

INGREDIENTS (for 4 people) – 160 g of orange almond and Sechuan pepper – 300 g of fusilli – 1 slice of swordfish – 1 shallot – 30 g cherry tomatoes – salt and pepper to taste.

In a non-stick pan brown the shallot in extra virgin olive oil and then add the chopped tomatoes. Add the swordfish in squares; add salt and pepper and cook for a few minutes. Once the pasta is boiled, add it to the pan and sauté it in the sauce.

Add the nougat granules with sechuan pepper on each portion.

Ginger Nougat Soufflé

INGREDIENTS (for 6 people) – 20 g of butter – 50 g of flour – 700 ml of milk – 1 pinch of salt – 9 eggs – 70 g of sugar – 1 teaspoon of ginger – 150 g of almond nougat

Boil half a litre of milk. Meanwhile, add the flour to the melted butter, add the hot milk and cook for 10 minutes. When it has partially cooled, incorporate the yolks and chopped nougat. Whip the egg whites
and add them to the dough, then pour it into the soufflé mold. Bake in the oven at 200° for about 30 minutes. Then, prepare the ginger sauce: boil 200 ml of milk with ginger, beat 3 yolks with sugar.
Add the mixture to the boiling milk, put it back on the heat and stir with a wooden spoon.

When it starts to boil, take it out of the fire and
let it cool.

Outlet

If you come to visit us, we will welcome you in our company store, which for us is like home.

In the winter months, starting in November, you’ll find all the Scaldaferro’s production, from nougat to ice cream.
As a preview, we let customers taste the “experiments” of our chefs and put on sale products with rare honeys that you can only find here! Many gift boxes are also available: nougat is paired with quality wines, beers and cheeses, to create a unique sensory experience to give or taste with loved ones.

Social

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26 Oct 2020, 20:04

Torronificio Scaldaferro

Cari Amici,
a breve apriremo il nostro spaccio del torrone con tante novità golose!
State connessi ed iscrivetevi su facebook, così saprete in anteprima quando apriremo.
Oggi vogliamo svelare un mistero del torronificio scaldaferro: perchè il nostro torrone ha questa forma? Guardate il video
youtu.be/4J2gWCRZ0GQ
e leggete la descrizione.. a presto
... See MoreSee Less

Video image

Comment on Facebook Vi siete mai chiesti...

24 Oct 2020, 16:12

Torronificio Scaldaferro

Lo sapevate che il nostro torrone morbido è così soffice e spumoso perchè viene spatolato e non pressato con delle macchine?
Volete accompagnarci nella sua preparazione?
Guardiamo assieme come viene realizzato: youtu.be/A0duu9NNjHA
Se vi è venuta l'acquolina in bocca, potete acquistarlo sul nostro sito di e-commerce:
www.scaldaferro.it/shop-scaldaferro/
o venire ad acquistarlo presso il nostro spaccio di Dolo, via cà tron 31
... See MoreSee Less

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Comment on Facebook Vi mostriamo una ...

Paola Giacomazzo che Bel periodo faticoso ma bello soprattutto aver fatto la tua conoscenza😘😘😘

20 Oct 2020, 19:19

Torronificio Scaldaferro

Lo sapevate che tra gli ingredienti del torrone c'è l'albume d'uovo? e che questo permette al nostro torrone di essere così friabile e croccante ? guardate il nostro video youtu.be/5IQCYxHe5yw e leggete la descrizione per saperne di più... ... See MoreSee Less

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Comment on Facebook Tutto parte dalla ...

18 Oct 2020, 10:02

Torronificio Scaldaferro

Abbiamo iniziato a tagliare le nostre fettine di torrone.. già disponibili allo shop scaldaferro www.scaldaferro.it ... See MoreSee Less

Abbiamo iniziato a tagliare le nostre fettine di torrone.. già disponibili allo shop scaldaferro www.scaldaferro.it
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Comment on Facebook Entrate con noi al ...

Una meraviglia !!

Polato Rasi Donatella 😋

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Scaldaferro nougat is composed of toasted Italian almonds (or walnuts, or hazelnuts, or pistachios), mixed with honey, sugar and egg whites.

The mixture, white, creamy and soft, is cooked slowly, then processed and laid by hand and wrapped hot: in this way it is possible to preserve the aroma and fragrance of all the ingredients.
One of the secrets of Scaldaferro nougat is the slow cooking in a bain-marie, not found in industrial nougat, which makes the product crumbly and unmistakable, as it is “frothy” in characteristic flakes and slightly amber-coloured. But it is also the hand laying that makes the Scaldaferro nougat so crumbly: instead of being pressed, rolled or ironed mechanically, each slat is laid flake by flake on a bed of wafer, without the addition of dyes, preservatives or chemical additives.
These nougats are produced with a very high percentage of honey and a quality that has no equal in the Italian market.
The company works, selects and uses the best Italian monofloral honeys, such as Barena saline honey, Sicilian orange honey, Calabrian rosemary honey, Sicilian medlar honey, Apulian cherry honey, Sicilian almond honey, Tuscan coriander honey, Sulla Abruzzese honey, Sardinian strawberry tree honey.

Almost all regions and excellences of Italian beekeeping are represented!

Dried fruit

For the production of the Nougat Scaldaferro are used:

  • Italian almonds from southern Italy with a soft and crumbly texture on the outside and harder and crisper on the inside.
  • the Langhe tri-lobed hazelnuts, PGI product, combined with rare rosemary honey.
  • For the walnut nougat, we select the Lara walnut from Adria in Polesine, which has the genetic peculiarity of having an inner husk completely separated from the outer shell.
  • for the limited edition nougats we use the green pistachio di Bronte DOP.

Honey

We use only the best honeys in Italy and the most characteristic:

  • salted sandbank honey, is the honey produced by bees thanks to the flowers of the Sparto present on the land above the lagoon of Venice, almost always submerged by brackish water.
  • Sicilian orange honey from the Ribera and Catania plains
  • rosemary honey, unifloral and very rare
  • medlar honey
  • cherry honey from the Apulian plains
  • Sicilian almond honey
  • Tuscan coriander honey
  • honey from Sulla Abruzzese
  • arbutus honey
  • Bulgarian damask rose honey

Spices

A careful selection of rare and precious spices allows to exalt flavours and scents:

  • Sechuan pepper
  • salt Maldon
  • zafferano from Navelli
  • Zenzero

Altro

Among the ingredients we also find a selection of basic raw materials:

  • vanilla
  • sugar
  • egg white
  • chocolate

Scaldaferro nougat is made from roasted Italian dried fruit mixed with honey, sugar and egg whites. The mixture, white, creamy and soft, is cooked slowly in a bain-marie in copper caliere, then processed and laid by hand and wrapped in hot water: in this way it is possible to preserve the aroma and fragrance of all the ingredients. The hand laying makes the Scaldaferro nougat extremely crumbly: instead of being pressed, rolled or mechanically stretched, each slat is laid flake by flake on a wafer bed, without the addition of dyes, preservatives or chemical additives. Let’s see in detail how our nougat is born.

Many customers are surprised that nougat can be combined with cheese. In reality there is nothing strange, because, by deconstructing the sweetness, it is a matter of associating almonds (or walnuts, pistachio, hazelnut) and honey with cheese, an absolutely usual combination.

These combinations are useful indications for those who want to decontextualize nougat, not relegating it to simple Christmas traditional sweets and for those who want to prepare a curious and intriguing end of the meal or a dinner with friends.

Con il Gorgonzola dolce

The first combination that we propose is the combination of classic nougat and sweet gorgonzola, with double cream or with mascarpone added. The slight piquancy of the cheese is dampened by the sweet predominance of nougat and the two different textures become harmonious in the mouth. Gorgonzola cheese owes its name to the town of the same name in the province of Milan, where it began to be produced in 1400, and then spread to the valleys of Lombardy. It is a raw, white cheese, with a green mould vein, the result of the “marbling” process. It can be served in a spoon with a few flakes of chopped nougat, in the proportion of 2 parts of nougat to one part of the cheese.

Con il Montasio semistagionato

Another very successful combination is between the limited edition nougat with almond honey and the semi-cured Montasio (6 months are enough). Montasio takes its name from the homonymous Friulian plateau where one of the great Italian dop cheeses has been produced since 1200 (originally at the abbey of Moggio, owner of the territory). The bitter almond note of nougat stands out sharp and round, accentuated by the salinity of the cheese. You can serve the cheese in cubes by combining a flake of nougat of the same weight.

With fresh goat's cheese

Finally, we recommend the combination of Bronte pistachio nougat Limited Edition and coriander honey with fresh, soft goat’s cheese, which enhances the acidic notes of honey and highlights the fatty notes of dried fruit.
It can be served spread on unleavened bread with nougat granules Scaldaferro on top.

We have selected a set of delicious recipes that see our nougat as the protagonist together with several typical products of our territory.

Torrone Scaldaferro can be used as an ingredient in the preparation of savoury dishes. In particular, Nougat goes very well with fish, pasta and soups.

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