The Almonds


The almonds used for the production of the Scaldaferro mandorlato are the oval-shaped bitterless variety of Italian almonds. About 2 cm in size, cream coloured, they have a sweet taste, and a soft yet friable consistency outside which is firmer and crunchy inside.

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The IGP Piedmont Hazelnuts


For the production of a limited edition, the Torronificio Scaldaferro has selected the production of hazelnuts from the Langhe trefoil, coupled with a rare rosemary honey.

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The DOP Pistachios from Bronte


The Torronificio Scaldaferro produced in a limited edition a special nougat with coriander honey and pistachios from Bronte in the plain of Catania at the foot of Mount Etna (Sicily).

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The Honey


The Torronificio Scaldaferro utilizes a blend of chosen Italian honeys. Included in this blend are two types of honey very typical of the Italian unifloral honey, that of the orange blossom and that of the barena (a typical emerged land in the Venetian lagoon).

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The Torronificio Scaldaferro, utilizes in its production the Vanilla Planifolia or Vanilla Fragrans which grows on the archipelago of the Reunion Islands, specifically on Bourbon Island (from which originates the name bourbon vanilla).

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The sugar used by the Torronificio comes from the sugar refineries of Pontelongo, in operation since 1910. This historical town in the province of Padua, faces the Bacchiglione River which at one times was indispensable for manufacturing, as well as for communication and the transport of products.

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The albumen utilized by the Torronificio Scaldaferro comes from Italian and French chicken farms, under strict veterinarian controls and fed only with biological fodder.

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The Scaldaferro Torronificio produces confections and almond clusters covered with highest quality dark chocolate, which unites the unmistakable aromas of the scaldaferro mandorlato with an inviting, delicately scented dark chocolate characterized by an inkling of toasted almonds and hazel nuts, producing a new exquisite balance of tastes.

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Sechuan pepper


Dried fruits. The aroma and, if present, also the pungency reside in the mostly brown fruit wall (pericarp, shell), not in the deep black seeds.

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The candied fruits


The candied orange and lemon used by Torronificio Scaldaferro come from Sicily and Calabria, and have a peel more thick than 3 mm. They are candied at 75% and come strictly from fresh fruit, so you avoid any interference of preservatives on the candied peel.

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