|
 |
|
|
At Villa Verucchio, a few kilometres from the ancient town of Verucchio, there is a modern and dynamic confectionery producer, Confezioni Dolciarie Sara.
Since it was founded in 1990 by Gianfranco Umberti, our company has specialized in the production of Italian “torrone” nougat and chocolate, using traditional recipes handed down from generation to generation.
This blend of past and present, combined with the expert hands of our family, given that we are a true family business, allows a vast range of products to be created, to cater for a demanding public of connoisseurs. |
|
We offer a wide variety of soft nougat cakes in many flavours, and in particular our chocolate nougat and classic nougat specialities with almonds, and tirasmisu versions, through to nougat mixed with Nutella, which has enjoyed great success for many years.
All these products are made by our company using carefully selected ingredients, to guarantee their wholesomeness and authenticity.
Our seriousness, commitment and constant research into product innovations, enabling us to continue as a leader in our field, together with our dedicated teamwork, are the guarantee we have offered to the public choosing our products every day for well over 10 years, aiming to achieve ever higher standards of excellence and to conquer the palates of a growing number of gourmets and fine food fans.
|
|
 |
 |
|
| |
 |
|
When was “torrone” nougat first made, and where does it come from? Its origins seem shrouded in mystery.
Attempting to trace its history, we could even reach China, where torrone may first have been made, in the country from which almonds traditionally come.
It is thought that torrone was brought to the Mediterranean by the Arabs, who spread it to Sicily, Spain and Cremona, a strategic port on the River Po.
Torrone therefore appears to be a variation of the famous Arab sweetmeat of honey and sesame seeds still known as “cubàita” or “giuggiulena” in Sicilian dialect. “Turrón" is a Spanish word of uncertain derivation, but scholars from this country believe torrone to be of Arabic origin. The production of traditional torrone nougat in Spain can be dated back to the 16th century, although it had earlier been mentioned in “De medicinis e cibis semplicibus”, a translation made in Italy between 1100 and 1150 by Gerard of
|
|
Cremona of a treatise written by the physician Abdul Mutarrif of Cordoba, in which the virtues of honey were exalted and reference was made to an Arabic confection called “turun”.
However, torrone sellers in Cremona claim that it was first made in their city, in 1441, for the wedding banquet of Bianca Maria Visconti and Francesco Sforza, when it was made in the form of the “Torrazzo”, Cremona cathedral’s tall belltower, from which it took its name.
Yet another tradition maintains that the recipe for torrone descends from Ancient Rome. Some time after 116 BC, Marcus Terentius Varro, also known as “Varro Reatinus”, mentioned the delicacy "cuppedo", and torrone is still known as “cupeto” in many parts of southern Italy. The etymology of the word “torrone” could also be linked with the Spanish “turrón” (“roasted”), deriving from the Latin torrere, meaning “to toast”.
|
|
|
 |
|
 |
|
 |
|
|
|
|
