In 1840 Rocco Garzotto invented a great Veneto nougat by mixing honey, egg white, peeled and toasted almonds, and a little sugar. Today it is Dino, the fifth generation, who continues to use the family recipe, with the same top quality Italian ingredients, without preservatives, colourings or aromas, in a process lasting almost a year. The nougat comes in various shapes and sizes, and in elegant packaging, even individual servings. Alternatives include bite-size torroncino and a soft nougat using Sicilian pistachios and ground almonds.
