Since 1919
The Torronificio Scaldaferro is an artisan workshop in the Venetian hinterland specialized in the production of nougat and other quality confectionery products.
Thanks to a century of experience in the food sector and the artisan knowledge handed down from generation to generation, the company is a reference point for retailers and businesses that want the best Italian artisan nougat.
The traditional recipe used to make this nougat, which in Venetian dialect is called “mandorlato” (rich in almonds), and the uninterrupted succession of the company’s production since 1919, has made it one of the typical food products of the Veneto region.
A century of nougat Scaldaferro
The Torronificio Scaldaferro has a long food tradition, which dates back to the early 1900s, when in Mira Porte (Venice) great-grandfather Marco Scaldaferro opened a small pastry shop that produced buns, mustards, biscuits, wafers, candies and nougats.
Over time, the company has created a line of products for celiac sufferers without gluten, a line of nougat with very rare Italian monofloral honeys, a line of chocolate products and a line of natural ice creams.
The Torronificio, known throughout the world for the quality of its products, has maintained the family name as a brand name, an indication of the seriousness and personal commitment to the production of the confectionery that distinguishes it.
Only natural ingredients
The Torronificio Scaldaferro offers a natural product in the respect of tradition.
The raw materials are carefully selected: Italian dried fruit, Italian honey, high quality egg white, vanilla berry, sugar, all free of dyes, preservatives or other additives.
The nougat produced by the company is also natural in its packaging, thanks to the use of biodegradable and 100% recyclable materials.
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Since 1919
The Torronificio Scaldaferro is an artisan workshop in the Venetian hinterland specialized in the production of nougat and other quality confectionery products.
Thanks to a century of experience in the food sector and the artisan knowledge handed down from generation to generation, the company is a reference point for retailers and businesses that want the best Italian artisan nougat.
The traditional recipe used to make this nougat, which in Venetian dialect is called “mandorlato” (rich in almonds), and the uninterrupted succession of the company’s production since 1919, has made it one of the typical food products of the Veneto region.
A century of nougat Scaldaferro
The Torronificio Scaldaferro has a long food tradition, which dates back to the early 1900s, when in Mira Porte (Venice) great-grandfather Marco Scaldaferro opened a small pastry shop that produced buns, mustards, biscuits, wafers, candies and nougats.
Over time, the company has created a line of products for celiac sufferers without gluten, a line of nougat with very rare Italian monofloral honeys, a line of chocolate products and a line of natural ice creams.
The Torronificio, known throughout the world for the quality of its products, has maintained the family name as a brand name, an indication of the seriousness and personal commitment to the production of the confectionery that distinguishes it.
Only natural ingredients
The Torronificio Scaldaferro offers a natural product in the respect of tradition.
The raw materials are carefully selected: Italian dried fruit, Italian honey, high quality egg white, vanilla berry, sugar, all free of dyes, preservatives or other additives.
The nougat produced by the company is also natural in its packaging, thanks to the use of biodegradable and 100% recyclable materials.
