“…I have to get more. This Torrone is not the break your teeth variety, but soft and yielding, perfumed with honey from the Iblei mountains, and loaded with Almonds from Noto and Pistachios from Bronte. I nearly groaned when I took the last bite.” – Los Angeles Times
Nothing beats the texture of a soft Sicilian torrone. It’s slightly chewy at first, giving way to a silky mouthfeel as the luscious honey melts in your mouth. Then, the crunchy bite of Bronte Pistachios and Noto Romana Almonds strikes you.
Pastry legend Corrado Assenza and his Caffè Sicilia team craft their torrone the same way it’s been done for centuries: using very little sugar and a lot of Sicilian honey, wrapped around the highest quality Sicilian Almonds and Pistachios available on the Planet.
These are jewels of the ancient Sicilian pastry tradition, our Italian holiday table wouldn’t be complete without Caffè Sicilia torrone.