Cioccolato e Dolci

Confectionery has a long tradition in Italy, in the north in Turin and Milan where the famous hazelnut gianduja comes from, and in the south in Sicily where the sweet tooth of the North Africans influenced production. Using honey and hazelnuts there is a big tradition for Torrone (Nougat) and croccante nut-based toffee. The method of making Italian confectionery is traditional and pure.