SCALDAFERRO

The Scaldaferro family has produced its Venetian Mandorlato (almond nougat) in the
Venice area. The secret of the quality of this specialty is the careful selection of
ingredients and a cooking process completely done by hand. Italian almonds are toasted
directly in the factory, a blend of pure, uncontaminated Italian honey, dark brown cane
sugar, egg whites from groundraised hens and vanilla berries are the only ingredients in
the Scaldaferro mandorlato. The procedure involves over 8 hours of heating in a bainmarie coppers while ingredients are mixed and added, so that the mandorlato will be more
brittle. The successive phase of hand placing does not include pressing or rolling the
dough. This and the characteristic cluster form of the Scaldaferro mandorlato contributes
to make it more friable and to give it a unique fluffy aspect with a slightly amber colour.
The Scaldaferro production does not finish with its classic mandorlato. In the last few
years, a new line of brittle thin slices of nougat and mini soft nougat (torroncini) has been created.They are spread and cut completely by hand, prepared with natural extracts from oranges and lemons, freshly made candied fruit and finest chocolate. In addition to this, there is also a line of dragee, which are balls of nougat made by hand and covered with the same type of chocolate.The continuous research for new combinations of rare honeys and nuts has led the Torronificio to the production of special limited editions of ""torrone"" sequentially numbered. They are made with premium one flavour honey, like the mandorlato made with the salty honey from the Venice lagoon, nougat with hazelnut, with rosemary honey from the Ionic coast and walnut with honey. The Scaldaferro mandorlato is a product,
which is part of the national list of traditional food products under the section of typical
Venetian products.