Excellence of Calabria

Torrone di Bagnara is a typical traditional Calabrian nougat obtained from the processing of sugar, toasted almonds, honey, egg whites, bitter cocoa powder, essential oils and powdered spices.

There are two varieties: the Martiniana, covered in granulated sugar, and the Torrefatto Glazed, covered in bitter cocoa.

It is produced in the Municipality of Bagnara Calabra in the province of Reggio Calabria, a small town located a few kilometers from the Strait of Messina, in Calabria.

The Bagnara nougat is the result of skilful craftsmanship and the experience of generations of Bagnara nougats, who have found a way to add a touch of originality to the production process by introducing processing phases such as 'the friar's cloak' and 'breaking vitrea', which have helped to define the unusual organoleptic qualities of the product.

It was Queen Margherita of Savoy's favorite nougat and to demonstrate her appreciation, she donated a royal brooch to one of the local producers, granting him the right to use the royal stalk in the company logo.

The product is obtained through a meticulous process which requires the exact dosage of the ingredients and the use of a complex cooking technique at high temperatures with a live flame.

Nougat of Bagnara: Tasting Aspect

At the first bite it reveals a crumbly and crunchy texture while on the palate the sweetness of the nougat is balanced by the flavor of toasted almonds and a clear sensation of burnt sugar, with a slightly spicy aftertaste which in the Torrefatto Glazedato variety also contains a hint of bitter cocoa.

Il Torrone di Bagnara veniva tradizionalmente consumato nel periodo natalizio, anche se con il tempo e con la diffusione delle sue qualità distintive si sta assistendo ad un progressivo allungamento del periodo in cui viene consumato.