Nougat is the Piedmontese dessert with the most remote origin. There is a testimony of Pliny, Roman times, according to which a local population, the Taurini, produced a dessert made of honey and pine nuts: the ancestor of Torrone. It was also widespread in the Middle Age: it was served in the banquet of the wedding of Gian Galeazzo Visconti in 1395.
The Piedmontese nougat differs from the classic Cremonese one for the use of hazelnuts instead of almonds. The modification was made in 1885 in Gallo d'Alba, a hamlet of Grinzane Cavour (Cuneo), by the pastry chef Giuseppe Sebaste, who used hazelnuts, abundant and inexpensive in the Langhe. In the dessert honey, sugar and egg white are also used, and they are kneaded for about ten hours.
Crunchy Piedmontese hazelnuts in luscious soft nougat, with the creamy kick of the Gianduja aroma make the Scalenghe nougat covered with Gianduja the perfect sweet treat. Share it with your loved ones!
Shipping & delivery
It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags.
Wine (or bottles in general) are shipped using inflatable bags and are designed to protect them throughout the journey. We remind you that all packaging can be easily reused.
Ingredients & Nutrition
Hazelnuts Tonda Gentile Trilobata 50%, Italian honey, sugar, gianduia chocolate (cocoa mass 55%, cocoa mass, hazelnut paste, sugar, cocoa butter, emulsifier soya lecithin), water, egg white, glucose, wafer (potato starch, water), salt.Techical sheet
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We ship products in special packages to preserve their quality.