Paolo Massobrio

"The Roman pastry tradition is at its best in this historic and elegant pasticceria: Pangiallo, mostaccioli, Roman torrone and Pan Pepato."

Gina Depalma

"This family-operated shop is one of the few in town that makes a Roman version of nougat. Their extra-sweet Torrone Romano is quite soft and fluffy, with a distinctive flavor that is unlike any other torrone I’ve tried."

Alexandra Bruzzese

"A sticky nougat made with honey and sugar, the torrone typically includes some sort of nut (pistachio, almond, and hazelnut are the most common) and can be either morbido (soft) or duro (hard) in consistency. Both types are more than fine by me. Look for Torrone locally at Valzani in Trastevere."

Francesca Romana Castellani

"The Roman torrone is a white cylinder of sugar and almonds, hard and coated with sugar in grains, inspired by the phallic symbols found in some ancient Roman ruins. It also exists in versions with pistachios, pine nuts and chocolate. I always order from Valzani, historic Roman pasticceria in Trastevere."

Chiara Cirillo

"The only one who prepares the true Roman torrone in four variations: with pine nuts, pistachio, almonds or chocolate."