Tuscan almond nougat, Floris, 200 g

Lamporecchio nougat is the Tuscan nougat of Valdinievole, in the province of Pistoia, made with honey, egg white and whole toasted almonds. This one is made by Floris in Lamporecchio: crunchy, in a 200 g pack, a Christmas sweets classic.

Floris’s artisanal Tuscan almond nougat, made in Lamporecchio (PT), in the heart of the Pistoia area, where the tradition of Tuscan nougat has deep roots stretching back centuries. Whole, lightly toasted almonds, selected honey, egg white and sugar: slowly cooked and handmade on marble. The result is crunchy, crumbly when bitten, fragrant nougat that is impossible to replicate using industrial processes.

Why Lamporecchio Nougat Is Different

For centuries, Lamporecchio, in the Valdinievole area of the province of Pistoia, has been the benchmark for artisanal Tuscan nougat. Lamporecchio nougat stands apart from industrial production thanks to three essential characteristics that leave no room for shortcuts:

Whole almonds with their skins: lightly toasted during preparation, neither ground into paste nor crushed. Whole almonds ensure genuine crunch and a natural roasted aroma.

Selected honey: a prized ingredient that is key to the nougat’s color, aroma and texture. Quality honey caramelizes differently from industrial sugar, giving the nougat the floral aftertaste that makes it distinctive.

Handcrafted: each piece is rolled out, leveled and cut by hand. Slow cooking and artisanal heat management produce that crunchy but not hard, crumbly yet compact texture that industrial processing cannot replicate.

Technical Data Sheet

How to Enjoy It: Classic Pairings

Tuscan crunchy nougat shines when paired with the right accompaniments:

Espresso or ristretto: the sweet-and-bitter contrast is the classic end to a Tuscan lunch. Breaking nougat into coffee is an ancient custom.

Board with aged pecorino: a piece of nougat paired with Cave-Aged Pecorino makes a meal-ending treat that always surprises guests.

With Cantucci: on a Tuscan dessert board, nougat and Tuscan PGI Cantucci complement each other, the former crunchy and crumbly, the latter crunchy and almond-flavored, each with its own character.

FAQ: Artisan Tuscan Almond Nougat

What is the difference between Lamporecchio nougat and industrial nougat? Floris artisan nougat uses whole almonds, quality honey, and slow cooking with handmade preparation. Industrial nougat uses almond paste, syrups, and artificial flavorings. The difference is immediate when you bite into them: the former is crunchy and crumbly, while the latter is hard and cloying.

Is Tuscan nougat crunchy or soft? Crunchy. Traditional Tuscan preparation involves prolonged cooking, which gives the nougat its characteristic crumbly texture. It breaks cleanly when bitten without being hard or sticky.

How should it be stored? In a cool, dry place, away from heat and moisture. Refrigeration is not required. After opening the package, wrapped in baking paper, it keeps very well for 2-3 weeks.

Is it suitable as a gift? It pairs perfectly in gift baskets with other Tuscan PGI sweets.

Is it suitable for people avoiding gluten? The basic recipe contains no gluten. Always check the label for any traces from processing.