Artisan Soft Almond Nougat

F08V002

The nougat is one of the most traditional Christmas Italian desserts. The artisan soft almond nougat that we propose smells of acacia honey and is a triumph of almonds, hazelnuts and pistachios. It is produced by Padua prison inmates at Giotto social co-operative, a fine pastry making lab behind the jail walls. Available in a cardboard box of 160gr exclusively over Christmas.

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Tuna P√Ęt√® With Orange

Tuna P√Ęt√® With Orange

Tuna p√Ęt√® with Orange is a ready-to-use sauce made with tuna and flavored with Sicilian oranges. Tasty and creamy, this pat√® is great for stuffing sandwiches, canap√©s and croutons. Available in a glass jar of 200 gr.

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Send to a friend

Tuna P√Ęt√® With Orange

Tuna P√Ęt√® With Orange

Tuna p√Ęt√® with Orange is a ready-to-use sauce made with tuna and flavored with Sicilian oranges. Tasty and creamy, this pat√® is great for stuffing sandwiches, canap√©s and croutons. Available in a glass jar of 200 gr.

Recipient :

* Required fields

  or  Cancel



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ARTISAN SOFT ALMOND NOUGAT

An exquisite soft nougat with a riot of flavours smelling of acacia honey: a triumph of almonds, hazelnuts and pistachios.


It is produced by Padua prison inmates at Giotto social co-operative, through a careful selection of raw materials and a patient manual processing.


INGREDIENTI:

almonds 37%, hazelnuts 14%, sugar, glucose, acacia honey, pistachios 7%, egg white, host (potato starch, water, olive oil).


Underlined items are allergens. Contains gluten.

(Produced in a laboratory that uses sesame seeds, nuts, milk, eggs).


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 511 kcal (2136 kJ)
  • fat: 28.8 g (which saturated fatty acids: 2.57 g)
  • carbohydrates: 50.0 g (of which sugars: 35.9 g)
  • proteins: 11.8 g
  • salt: 0.13 g


AWARDS for Giotto - the Padua Prison pastry lab.

2007 ‚Äď Silver Plate Prize by Italian Cuisine Academy.

2008 ‚Äď Best Pastry Lab of the Year ‚Äď Golosaria.

2009 ‚Äď Gambero Rosso‚Äôs Top Ten for Christmas and Easter Cakes.

2010 - Dino Villani Award by Italian Cuisine Academy.

2011 - Gambero Rosso’s Top Ten for Christmas and Easter Cakes.

2012 ‚Äď First Prize by the public at Taste, Florence.

2012 ‚Äď Gambero Rosso Golden Book.

2013 - Best Pastry Lab of the Year ‚Äď Golosaria.

2015 - Gambero Rosso’s Top Ten for Christmas and Easter Cakes.

2018 - Excellence Award for Artisan Classic Panettone Cake by "The WineHunter Award" .

2018 - Excellence Award for Pralines Of Chocolate by "The WineHunter Award" .


Statistically in Italy and the world, 80% of inmates coming out of prison goes straight back to crime.

Recidivism of prisoners of the cooperative Giotto is under 2%.

This is the prize that Giotto Bakery cares most about.


Available in a cardboard box of 160gr exclusively over Christmas.



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ARTISAN SOFT ALMOND NOUGAT

Traditionally brittle confection made from a syrup of cooked honey and sugar mixed with almonds, egg whites whisked to a peak and vanilla.


It may be of Arab origin but seems to have been codified in Italian Gastronomy by a Cremonese cook in 1441, on the occasion of Bianca Maria Visconti’s marriage to Francesco Sforza.


Tradition has it that the first specimen of nougat was created for that wedding banquet.

The dessert would have the shape of the Torrazzo, the Bell Tower of the Cathedral of Cremona.

Hence the name Nougat (in Italian Torrone) for this dessert.


Some scholars argue that the nougat originates in Spain, specifically in Catalonia.

Others argue that the nougat is of Arab origin.

In "De medicinis et cibis simple bus", an 11th-century treatise written by an Arab physician, is in fact mentioned a dessert with almonds and honey called "turun".


From anywhere in the world has arrived, the nougat ‚Äútorrone‚ÄĚ is part of the vast family of sesame products, honey and dried fruit known as "halva" and the like.


These sweets are produced in an area that extends from Slavic countries to the Middle East up to India and are probably among the most ancient in the world.

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