Scaldaferro nougat is composed of toasted Italian almonds (or walnuts, or hazelnuts, or pistachios), mixed with honey, sugar and egg whites.
The mixture, white, creamy and soft, is cooked slowly, then processed and laid by hand and wrapped hot: in this way it is possible to preserve the aroma and fragrance of all the ingredients.
One of the secrets of Scaldaferro nougat is the slow cooking in a bain-marie, not found in industrial nougat, which makes the product crumbly and unmistakable, as it is “frothy” in characteristic flakes and slightly amber-coloured. But it is also the hand laying that makes the Scaldaferro nougat so crumbly: instead of being pressed, rolled or ironed mechanically, each slat is laid flake by flake on a bed of wafer, without the addition of dyes, preservatives or chemical additives.
These nougats are produced with a very high percentage of honey and a quality that has no equal in the Italian market.