Excluding tax & shipping
Noto almonds, honey, sugar, wafer (potato, vegetable oil), egg whites, sometimes a pistachio or two can also be found!
Torrone is an ancient tradition in Sicilia, brought there during the Arab domination in the medieval period. According to Corrado Assenza, this Arab influence persists in the use of honey rather than sugar as the principal sweetener in Torrone di Mandorle di Noto. Corrado Assenza uses the same tools his family has been using for more than a century, including the same marble worktable, which he says helps cool the torrone, and is one of the secrets to his exceptional production. He also insists on using the best ingredients he can find from local farms for his line of marmalades, nuts and sweets, all produced by hand in the shop’s kitchen.