Torrone di Bagnara, the traditional nougat Made in Calabria

This typical Christmas nougat is produced in the small town of Bagnara Calabra (Province of Reggio Calabria), just a few kilometres away from the Stretto di Messina.

The ingredients of this typical tasty sweet are sugar, toasted almonds, cocoa powder (unsweetened), honey, essential oils, egg whites, and powdered spices.

It appears in the Christmas fairs, in the street markets, shops and on the tables of all the Italian Peninsula.

The two varieties are Martiniana (with granulated sugar) and Torrefatto Glassato (with bitter cocoa).

The history of the Torrone di Bagnara 

The tradition was brought by a noble Spanish woman and the recipe has gone through various changes during the years.

This thanks to the Calabrian ingredients such as the orange blossom honey and the spontaneous almonds.    

In the half of 1800 the first nougat factory of Francesco Antonio Cardone was born.

In 1846 the torrone made by the Cardone's family becomes official supplier of Royal House of Savoia.

Furthermore, during the 30's, it also arrives on the bistros' tables of New York.

How to storage the Torrone di Bagnara

The nougat has a 1 year storage time.

However, it is recommended to eat it within three months and to preserve it in dry places, to avoid the humidity to be absorbed that would make it soften too much.

Bagnara torrone gets PGI appellation

The Torrone di Bagnara joined the official list of typical Italian products with the certification PGI (protected geographical indication) in 2014.

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