In 1919 the Scaldaferro family linked its name to manufacture and production of almond crisp and nougat. Prime ingredients include local dried fruit; whole virgin Italian honeys; whole cane sugar; egg whites from farmyard hens; vanilla pods. Then, of course, the manual arrangement of individual flakes to make the almond, hazelnut or pistachio, or chocolate-coated nougat in large and small bars; soft nougats; dragées; and almond biscuits. There is a line for celiacs.
