Soft nougat with hazelnuts - box - 90 g Sebaste - Sebaste - Nougats
Soft nougat with hazelnuts - box - 90 g Sebaste - Sebaste - Nougats
Soft nougat with hazelnuts - box - 90 g Sebaste - Sebaste - Nougats
Soft nougat with hazelnuts - box - 90 g Sebaste - Sebaste - Nougats

Soft nougat with hazelnuts - box - 90 g Sebaste

Delicious soft nougat with Sebaste hazelnuts.

The product represents an excellence of the territory certified 100% Made in Italy.

€1.80
Tax included

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Soft nougat with hazelnuts - Box

INGREDIENTS

Sugar, hazelnuts 30%, glucose syrup, honey, potato starch, maltodextrin, host (potato starch, water, olive oil), egg white, flavoring. It may contain traces of other nuts.

The Sebaste Torrone is made with extreme care and rigor that starts with a strict and careful selection of raw materials and ends with the packaging after a careful and controlled processing phase.

The Sebaste family recipe has been handed down from generation to generation and has been perfected over time by combining the healthy artisan tradition with the most modern technologies.

Sebaste crumbly nougat is crunchy but not hard. It has a glassy texture that crumbles and melts in the mouth. Primary responsible for this particular texture is cooking. Prepared in an artisanal way, it can cook for up to 12 hours.

Weight
90 g
Region
Piemonte
Gluten Free
Gluten Free
Confezione
astuccio
10 Items

Italian confectionery company specializing in the production of nougat and sweet truffles. Founded in 1885 by Giuseppe Sebaste, it is based in Grinzane Cavour.

Giuseppe Sebaste founded the company in 1885 in Grinzane Cavour (CN), after a period of work as a pastry boy in Alba. The main product of the Sebaste company is nougat. Contrary to the traditional Cremonese recipe, which involves the use of almonds, Giuseppe Sebaste uses hazelnuts; these fruits were easier to find in Piedmont as they were more widespread, and had a lower cost. The original recipe included (and still provides): honey, sugar, egg white and glucose cooked for 8 - 10 hours in a bain-marie in large cauldrons. At the end of cooking the hazelnuts are added. 

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