Try it... you will be impressed! Here too, the secret is very simple: choose the best nougat – we buy it from Relanghe, an extraordinary producer based in Alba – break it in big pieces (so that they crock when you bite into them), and mix it with fiordilatte, sugared lightly to ensure that the end result is not too sweet. Lines long seventy feet are not uncommon in our region to taste this flavor...
Nougat
Hazelnut
Bacio
Nougat
Hazelnut
Bacio
NOUGAT FROM ALBA
The nougat we buy, comes from one of the most prestigious producers in Piedmont, that also uses the extraordinary Trefoil Tonda Gentile hazelnut. The nougat from Alba recipe is quite simple: toasted hazelnuts, egg whites, honey (in our opinion the wildflower honey is best), sugar and wafer layers to contain everything. Also the nougat, similar to the chocolate chips, is sieved to preserve only the larger and crunchier pieces.
FRESH WHOLE MILK
We have chosen a high quality whole milk from Piedmont, in order to have it delivered every day to our laboratory. The quality controls on breeders and milkers are very strict, allowing for a gentler pasteurizing of the milk needed to keep its best qualities…the same qualities that you find every time you eat our gelato.
