This is how soft Sicilian torrone is made at legendary Caffè Sicilia in Noto. Exactly how it’s always been made. Watch the hands, the moves, the grace. It looks like a dance. It tastes like a symphony.
Sicilian honey and egg whites worked gently together, with a touch of candied orange. Pistachios from Bronte (the real deal) and Romana almonds from Noto folded in strictly by hand. The soft torrone is turned, stretched, and kneaded on an old marble table, then pressed into traditional wooden molds that have shaped Sicilian torrone for generations.
It’s hypnotic. Poetic. Like everything at Caffè Sicilia. No glucose syrup. No fillers. No industrial machines. No nonsense. Just a centuries-old method and some of the best raw ingredients Sicily can offer.
Honey, almonds, pistachios, candied orange, sugar, egg whites. That’s it. We’ve never seen a label this short on something this decadent. Slightly chewy at first, then melting into silk as the honey dissolves, with the clean snap of pistachios and almonds keeping you grounded. Sweet, yes. But balanced. Fragrant. Almost floral.
Place it on your dinner table and people won’t “try a piece.” They’ll hover. They’ll nibble. They’ll negotiate the last piece. The Los Angeles Times called it unforgettable. We call it dangerous to leave unattended.