On November in Naples is custom to make the nougat of the Dead (also known as nougat of November 1 ) . It is a soft nougat made with chocolate that is found in many variations , the most popular are hazelnut and gianduja .
Appreciated and consumed by the upper classes , as the poorest, the nougat was already known in Roman times , as evidenced by some of the writings of the historian Livy . Even the Latin poet Martial tells us that cupedia was one of the specialties of the Sannio and not coincidentally the hawkers of nougat are called " cupetari ." The term " sweet" instead torreo derives from the Latin verb meaning " toast " , with reference to the roasting of hazelnuts and almonds . In Benevento , has always been the widespread production of nougat , an activity that was later extended to the whole province, which over the years has been distinguished by the continuous rise of numerous manufacturing centers of excellence, such as the towns of Santa Croce del Sannio and Montefalcone di Val Fortore . The fame of the nougat of Benevento , former enclave of the Papal States , spread especially in the seventeenth century , since , during the Christmas holidays, the product was even sent to Rome as a gift to prelates and senior figures in the capital. Not by chance that in the next century produced one of the specialties , a real treat , it was called just " nougat of the Pope." But it was above all the Bourbons in 1800 to enhance the " cupeta Benevento " making it the product of Chistmas and by initiating a tradition that has been handed down through the centuries to the present day . If we talk about " Nougat Benevento " Today we refer to several varieties : the white one with almonds , nougat with hazelnuts cupedia white , the white soft Nougat with almonds and served with crunchy chocolate, typical of San Marco dei Cavoti ; these nougats tastes different, they share some characteristic qualities : they are very dry , sweet and crumbly . These products , today , are a secondary resource in the economy of the province of Benevento and have the quality to use and exploit some smaller local productions , such as honey , representing, therefore , also an important factor to stay in the area. In recent years there has been a rediscovery and a revival of nougat that made it possible , in addition to the survival of the old artisan companies , the birth of many new companies fully engaged in the traditional vein . The classic nougat Benevento is a sweet from simple basic ingredients : egg white , honey , hazelnuts and almonds . Soft or hard, white or chocolate , with almonds or hazelnuts, it is a delicacy from the superior flavor , almost regal . In it , art and tradition , past and present, come together in harmony : the choice of raw materials , processing and cooking are carried out, in fact, with the same care and dedication of the past. The use of artisan production methods and respect for ancient recipes to ensure product quality and authenticity. The adoption of technological innovations by manufacturers does not affect the qualitative results , but rather allows you to create new flavors and assortments ever more varied , always respecting the ancient recipes.
Duration : 2 Months
Delivery will be made in 5/6 days considering that all our products are FRESH as are produced immediately after ordering. Our desserts are prepared exclusively in the traditional way using only the highest quality ingredients , with the aim of satisfying the palates of our customers.
Available in the following flavors :
chocolate and banana
cassata and almonds
pistachio and milk
Write to us or call us at email@example.com +39.081.19463669 and indicate the tastes you prefer ...
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