Torrone di Bagnara is typical traditional Calabrian nougat obtained by processing of sugar, toasted almonds, honey, egg whites, unsweetened cocoa powder, essential oils, and powdered spices. There are two varieties: Martiniana, coated with granulated sugar, and Torrefatto Glassato, coated with unsweetened cocoa.
It's produced within the Municipality of Bagnara Calabra in the Province of Reggio Calabria, a small town found a few kilometres away from the Messina Strait, in Calabria. Torrone di Bagnara is a fruit of the expert artisanality and experience of generations of Bagnara nougat makers, who found a way of adding a touch of originality to the production process by introducing processing stages such as 'the monk’s cloak' and 'the vitreous break', which have contributed to defining the unusual organoleptic qualities of the product. Read more
It was Queen Margherita of Savoy’s favourite nougat and to show her appreciation she gave a royal pin to one of the local producers, granting him the right to use the royal stem in the company logo. The product is obtained through a meticulous procedure which requires the exact dosage of the ingredients and the use of a complex high-heat cooking technique with a living flame.
The first bite reveals a crumbly and crunchy consistency while the sweetness of the nougat on the palate is balanced out by the flavor of toasted almonds and a distinct sensation of burnt sugar, with a lightly spicy aftertaste that in the Torrefatto Glassato variety also encompasses a hint of unsweetened cocoa.
Torrone di Bagnara was traditionally eaten over Christmas, although over time and with the diffusion of its distinctive qualities, we are witnessing a gradual extension of the period in which it is consumed.
