Italian Cakes & Dessert Recipes, Italian Christmas Cookies & Recipes

TORRONE GELATO (FROZEN NOUGAT): How to Make a Calabrian Sweet Specialty


Torrone Gelato (Frozen Nougat) from Reggio Calabria is a delicious sweet made of dark sugar, almonds and candied fruit: of orange, tangerine, lemon and citron, covered with dark chocolate.

This particular nougat is very popular and in demand during the holiday season, even for making gifts.





  • 3 cups of granulated sugar
  • 1 cup of peeled almonds
  • 2 cups of candied citrus fruit (200 grams)
  • 1/2 lemon (use only the filtered juice)
  • 1/2 orange (use only the filtered juice)
  • dark chocolate to taste





Toast the almonds.

Meanwhile, in a bowl, process the  sugar, with the filtered lemon and orange juice.

Add the toasted almonds and candied citrus fruit, cutting it into cubes.

Start stirring slowly, until the mixture is smooth. (If you find that it is a little stiff, add a small amount of orange and lemon juice to soften it.

Take a rectangular mold and line it with parchement paper.

Pour the mixture inside the mold, cover it and let it crystallize at room temperature for about 3 days.

After the crystallization period has passed, you will notice that the nougat will be hard.

Cut it into rectangular shapes.

Melt the dark chocolate in a bain-marie.

And dip the nougat in the melted chocolate so that it is coated externally in all its parts.

Next, take out the nougat, place it on a tray lined with baking paper, and let it cool at room temperature for about 3 hours.

The nougat may be individually packaged with a transparent film (food use).

Best consumed within 60 days.


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