The nougat from Cremona is the classic version of this Italian confectionery; it is a real must at Christmas time, but it tastes amazing the whole year round. For our product range we have chosen the handmade confectioneries crafted by Fratelli Rivoltini, a company that has been producing nougat following the traditional recipe since the 30s: the dough is cooked in a traditional steam double-boiler at 70 °C and then cooked a second time for 11 hours. Once taken out, it is left to rest in beech wood moulds for 20 minutes and then packaged by hand. This nougat is a rich but simple confectionery, made with genuine ingredients: whipped egg white, honey, sugar, vanilla and almonds. It is crunchy, but it melts in your mouth; that’s why one bite leads to another… Then why do we only eat it at Christmas time?
Nougat is the most authentic confectionery tradition in Sicily. Its origins go back to the Arab domination, but to this day, when it’s Christmas, Sicilian nougat is the king of the holiday table. The ingredients Sabadì uses to prepare this nougat are nothing short of exceptional. It uses lots of honey and very little cane sugar, from fair trade producers. However, the real difference is the amount of pistachios, 60% of the total weight. All raw materials are of the highest quality. In addition to the Bronte PDO green pistachio, in this amazing nougat we can taste the late ripening Ciaculli mandarin peel and the Sicilian black bee thistle honey, both Slow Food presidia. The balance is just perfect. The aroma of pistachio is combined with the freshness of the mandarin peel and the wild notes of wild honey. A nougat that is a true work of art! Sabadì produces Sicilian excellences: its Modica chocolate won the Tavoletta d’Oro (Golden Tablet) award for the last 10 years, but the nougats and the organic candies are no less. In Modica and Syracuse, it opened the first cellars for the aging of chocolate in the world.