Nougat

Nougat is an ancient sweet: Its flavor is a time machine.
At Flamigni, nougat is still made as it was in 1930: by hand.
Our Somarè copper nougat makers have been used, and kept in perfect working order, since the 1950s to ensure the process has the perfect artisanal taste and flavor.

Classic Nougat

Classic Nougat is an irresistible symphony of honey and almonds, a crunchy, sweet delight that enchants the senses.

Nougat Supreme

An exclusive proposal from Flamigni. Its peculiarity is the inverse proportion of the usual proportion of dried fruit, more than 60 percent, and connective tissue of sugar, honey and egg white.

Nougat is an ancient dessert, a piece of our common identity.

Our ingredients

all high quality, strictly natural

The ingredients are carefully selected and in particular our almonds come from Puglia.

Almonds

The round, gentle hazelnuts come from the Langhe.

Hazelnuts

The pistachios come partly from Sicily and partly from Iran are blended to achieve an optimal balance of flavors.

Pistachios

The chocolate in most of the couvertures is extra dark of the highest quality.

Chocolate

Our honey is strictly Italian.

Honey

our Nougats

Find out how we make our fine nougat.

Duration: 5 minutes

Once the copper container reaches a temperature of 96-98°C mixture of honey and glucose syrup is poured into it. Mixture is prepared 24 hours before to achieve right texture and taste. Granulated sugar, which is another fundamental ingredient for nougat.

Phase 1Honey, Glucose And Granulated Sugar Inside Heated Copper Container

Duration: 1 hour and 50 minutes

Egg white is added and speed is increased in order to allow proteins to “unroll” so that they slowly incorporate oxygen during whipping. Speed is then decreased in order to avoid unwhipping. Pastry master understands when it is time to do it thanks to his.

Phase 2Addition of egg white and whipping

Duration: 2 hours

When the speed is lowered, the cooking begins. It lasts a long time, because all the moisture has to be removed. We do this with time and baking (we are always at 98°C). Supremo nougat bakes faster than crumbly, because there is a higher percentage of dried fruit inside.

Phase 3Water bath cooking

Duration: 5 minutes

On the one hand, the dried fruits are heated so that they meet the temperature of the dough; on the other hand, the now-cooked dough is scented with the appropriate essential oils. The dried fruit is sprinkled with baking soda to correct the acidity; thus it "keeps the whipping," the old people used to say.

Phase 4Preheating of toasted dried fruit

Duration: 5 minutes

Once right temperature is reached dried fruit is poured into the paste and mixed manually using a wooden paddle.

Phase 5Addition of dried fruit

Duration: 5 minutes

Paste is extracted manually using a long wooden paddle. There is a competition among pastry masters to see who can extract paste with just two paddlefuls (25kg each). Once placed on the worktop nougat is divided and weighed.

Phase 6Paste is extracted and positioned on worktop

Duration: 5/10 minutes

Rolling pin, unlike a mechanical roller, does not tear nougat. Pastry master “hears” and “understand” the product and he can then work it in the right way. Thickness of Supremo nougat is reduced to a minimum.

Phase 7Flattening with a rolling pin on worktops

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