A good torrone is hard to find. All too often it can result in a chewy, gluey, gooey experience. Not so with the Seggiano classic Italian Torrone. This sweet starts with a snap, dissolving immediately in your mouth to release aromas of vanilla, honey and super fresh almonds.
Torrone has appeared in various forms throughout the Mediterranean basin for centuries. This delicious, nutty snack probably arrived in Italy via Sicily, with Arabic travellers who wrote of a honey based tu-run in the 12th Century. Our Seggiano Torrone is made in Ospedaletto d’Alpinolo in the province of Avellino Campania, which has a history of Torrone production, that can be traced back over 900 years. Although not quite so old, the Carmelo family have held on to and pioneered their torrone making tradition through several family generations, with spectacular results.
Nestled in the foothills of Monte Vergine, Ospedaletto d’Alpino has a generous supply of delicious spring water, which nurtures a microclimate of nut trees and wild flowers. In turn, these provide a wealth of interest for the bees, which gather there to harvest the pollen and make the honey. From this natural abundance of locally grown ingredients, the Seggiano Classic Italian Torrone is made.
Although many different versions are now available, the traditional recipe for an Italian torrone calls for honey, egg whites and freshly roasted nuts. Nowadays many producers will add inferior ingredients, so as to prolong shelf life or reduce manufacturing costs. In collaboration with the Carmelo family, Seggiano is proud to offer a product that adheres to the original philosophy of what a good torrone should be; freshly harvested almonds, wildflower honey from the local bees and fresh, free range eggs.
So simple, so delicious, so why complicate things?
Seggiano are recognized as the very finest collection of artisanal Italian products, for further information please email us on firstname.lastname@example.org.