The origin of these traditional sweets lies in the Arabic region, from where they were brought over to Spain and other Mediterranean countries by the Moors. In Italy, soft nougat was already served at a royal wedding in Cremona in 1441. Our Italian Soft Nougat Torrone enjoys such a huge popularity that we have been continuously enlarging the assortment in order to be able to offer the full range of this delicacy which mainly consists of honey, sugar and egg white.

From the classic variety with pistachios, almonds, or hazelnuts to fruity options with candied citrus or berry fruits, and even to indulgent chocolatey-creamy temptations with vanilla, chocolate, or nougat: Our selection of the finest soft nougat creations has something for everyone.

The company Quaranta represents passion since 1924! Its founder Antonio Quaranta, together with his wife Alzira, dedicated himself to the manual production of Torrone and other traditional Cremonic as well as Bergamasque Sweets such as candy floss, cracknel and cookies. The production was done in a small kitchen on the first floor of their apartment which was located in the heart of the old town of Caravaggio. At the beginning of the 1970s, the production was moved to another factory by Enrico Quaranta, the son of the founder.

The production of soft nougat is a traditional process that requires a range of high-quality ingredients and careful preparation.

The main ingredients for soft nougat are:

• Nuts (typically hazelnuts or almonds)
• Sugar
• Honey
• Egg Whites

Additionally, depending on the recipe and desired flavor, other ingredients may be used: Chocolate, Vanilla, Fruits or fruit flavors, Cocoa butter

The production process of soft nougat involves several steps:

1. Roasting the Nuts: The nuts are roasted at 150-180°C (300-350°F) for about 20 minutes to enhance their aroma.
2. Preparing the Sugar Syrup: Sugar and honey are heated and processed into a syrup.
3. Whipping the Mixture: The hot syrup is mixed with whipped egg whites, creating a fluffy consistency.
4. Adding the Nuts: The roasted and chopped nuts are added to the mixture.
5. Cooling and Shaping: The mixture is cooled and shaped into the desired form.

The quality of soft nougat depends on several factors:

• Nut Content: A high nut content (over 30%) is a quality feature.
• Grinding Degree: The particle size affects the texture. Smaller particles (under 30 µm) lead to a better melt.
• Freshness of Ingredients: Using freshly roasted nuts from the current harvest contributes to the flavor.
  

Soft nougat can be enjoyed on its own or used as an ingredient in various confections and baked goods. Discover our high-quality soft nougat range!