WHERE TO EAT The best Torrone in the world (according to food experts)

"But what is the secret of Torrone Faccio? The secret lies in wanting to follow the tradition and in the choice of raw materials (...)."

"The recipe, handed down through five generations, allows only IGP Piedmont hazelnuts (51%), local wildflower honey and fresh egg whites. All that is cooked on steam for about 7 hours and manually placed in special beechwood moulds. It's delicious."

"The inspiration, as you can imagine, comes from spices, which play an important role in the production process of the famous torrone."

"Among the must-tastes is Torrone with almonds."

"Torrone used to be made with almonds, but the almonds grow in the south and Joseph Sebaste didn't have the economic possibility to buy them. So he developed a blend whose balance of flavours combined deliciously with Langhe hazelnuts, thus making a virtue out of necessity."

"I have to get more. This torrone is not the break-your-teeth variety, but soft and yielding, perfumed with honey from the Iblei mountains, and loaded with almonds from Noto. I nearly groaned when I took the last bite."

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

"Boston Restaurants: Insider Picks: Modern Pastry - For over seven decades, this family-owned Hanover Street shop in Boston’s North End has been the place to go for authentic Italian sweets such as filled-to-order cannoli and eight kinds of torrone (including the famed vanilla nougat with roasted almond)."