Handcrafted torrone with hand-selected Piedmont hazelnuts made according to an original recipe which dates back from 1883. The torrone is still made of fresh egg whites. The soft type is steamed for about 2 hours, then shaped, cut in small pieces (torronicini), and cooled on marble tables for one day.
Absolutely a part of the holidays. Buy a couple of bags as gifts and keep one for yourself.