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National food
Torronificio Scaldaferro
Dolo, Italy
Recommended by Livia Montagnoli and 7 other food critics.
4.6
30
Recommendations
"The tasting confirmed the indisputable superiority of Scaldaferro (and the Venetian school) in the torrone field."
on Torrone
"The inspiration, as you can imagine, comes from spices, which play an important role in the production process of the famous torrone."
on Torrone
"For Christmas: the almond torrone made with toasted almonds and a mixture of 5 honeys, including the salty honey from Venetian sandbank, very rare. The slow manual production (12 hours) produces among other things the characteristic amber colour."
on Torrone
"In addition to the skilful workmanship, it is the selection of unbeatable raw materials that characterize torrone Scaldaferro."
on Torrone
"Torrone, culinary excellence that is still made by hand following a recipe dating from almost a century ago."
on Torrone
"The texture is crumbly, crunchy, not too hard. The sweetness is not over the top, but harmonious. On the palate, the bite splits in multiple herbaceous, mineral, caramel and nutty notes, chasing each other to a final end, a skilled stroke of the wand from an orchestra conductor."
on Torrone
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