This Torrone, or nougat as it's known in the UK is cooked for no longer than two hours; this allows a higher humidity of the mix; this factor in combination with the different recipe produces a firmer dough.
At this point the nuts and candied peel are added, and churned until they bejewel the mixture. The dough is cooled and hand rolled into a Tronchetto, log shape, making every one unique.