The Scaldaferro nougat is produced in the workshop in Dolo, a town along the famous Riviera del Brenta, which is just over 10 Km from Venice.
Marco Scaldaferro founded the small nougat factory in the far 1919.
Through the decades, he specialized in the artisan production, refining the traditional recipe and favouring only the high quality.
The recipe, handed down orally from father to son, has been preserved and improved with passion by the children, Germano and Bianca, and now has been passed on to nephew Marco and grandson Pietro, which continue the tradition of product quality.
The family has been enriched recently by Marianna and Giovanni, children of Pietro, which show appreciation for the product, now as consumers …
The Scaldaferro Torronificio has voluntarily remained a family business, because the nougat needs a natural cooking process, hand toasting, and manual work that would be impossible at an industrial level. This is why every confection is unique, and transmits through its taste the flavour of the past.
The Scaldaferro Torronificio has a long tradition of food, which dates to the early 1900s.
In 1919 the first artisan confectionery of candy, raisin brad and biscuits, produced by Marco and Pietro Scaldaferro, was established into the original factory, located in Mira. Successively, the sector of jam, mandorlato and candy was produced by their children Germano and Bianca, and that of biscuits, amaretti and wafers, by the son, Franco.
The company, renowned for the quality of its products, has maintained as its trademark the surname of the family, indication of its sincerity and personal commitment in the realization of the antique recipes.
Over the years the Scaldaferro Torronificio has grown and has added to the line with pastry, with a particular care in packaging (tin boxes, hand-made cakes, gift boxes), a line for the large retailers, trying to keep the same quality.
Each product (biscuits, chocolate coated nougat, classic nougat, soft nougat) is in fact meticulously checked and is guaranteed free of dyes, preservatives, chemical additives and fats.
The company has set up a line of gluten free products, a limited edition with very few Italian honeys (honey with medlar, honey with Ciaculli’s mandarin orange) and has recently been awarded in several international exhibitions, for example Tuttofood 2009 (Milan), for its niche products.