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Dessert
Torrone
at Antica Casa Faccio
Cassinasco, Italy
Recommended by Repubblica and 8 other food critics.
torronefaccio.it
Recommendations
"Production of artisan torrone since 1856. Round and gentle Langhe hazelnuts, acacia honey from Piedmont, egg whites and sugar (and not even a drop of glucose) for classically crumbly and soft torrone."
"The Best Italian Torrone: Antica Casa Faccio - The first production of Piedmontese torrone begins in 1856 in Cassinasco (AL) and is now in its fifth generation. A dessert flavored with acacia honey which also becomes 'torroncina', torrone cream in pots paired with very toasted hazelnuts."
"From these quality ingredients, a compact torrone is born, crumbly and full of flavor. They also have torrone morbido, the chocolate product line (truffles, chocolate creams, pralines), amaretti with almonds and Torroncina, a torrone cream spread that can also be combined with the ice cream, frozen desserts or used as an excellent filling."
"Public awards, gold medals and many other awards keep on coming, and due to a reaffirmed dedication of the whole family Faccio, it is still possible to taste their exceptional torrone in the same shop in Cassinasco where it all began."
"In Cassinasco, in 1856 Antonio Faccio invented the original recipe for "Torrone Faccio di Cassinasco", a recipe that expresses to the fullest all the goodness of velvety flavored Tonda Gentile hazelnuts from Langhe, the sweet aroma of acacia coming from the hives, the robustness of fresh hen egg and lightness of vanilla."
"But what is the secret of Torrone Faccio? The secret lies in wanting to follow the tradition and in the choice of raw materials."
"Antica Casa Faccio is an artisan laboratory of excellence specialising in the production of torrone with IGP Piedmont hazelnuts and other products based on hazelnuts."
"Only Tonda Gentile hazelnuts from Langhe (55% of the mix), pure Madagascar vanilla, mountain wildflower or Piedmont honey and fresh egg whites are used. The result is a crumbly torrone, compact, with a natural flavor."
"Available in both hard (friable) and soft (morbido), this is the finest Italian nougat candy we've tasted."