{"product_id":"torrone-toscano-alle-mandorle-floris-200-g","title":"Tuscan almond torrone, Floris, 200 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eLamporecchio torrone is the Tuscan torrone 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.\u003c\/p\u003e\n\u003cp\u003eFloris’s \u003cstrong\u003eartisanal Tuscan almond torrone\u003c\/strong\u003e, made in Lamporecchio (PT), in the heart of the Pistoia area, where the tradition of Tuscan torrone 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 torrone that is impossible to replicate using industrial processes.\u003c\/p\u003e\n\u003ch2\u003eWhy Lamporecchio Torrone Is Different\u003c\/h2\u003e\n\u003cp\u003eFor centuries, Lamporecchio, in the Valdinievole area of the province of Pistoia, has been the benchmark for artisanal Tuscan torrone. \u003cstrong\u003eLamporecchio torrone\u003c\/strong\u003e stands apart from industrial production thanks to three essential characteristics that leave no room for shortcuts:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhole almonds with their skins\u003c\/strong\u003e: lightly toasted during preparation, neither ground into paste nor crushed. Whole almonds ensure genuine crunch and a natural roasted aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSelected honey\u003c\/strong\u003e: a prized ingredient that is key to the torrone’s color, aroma and texture. Quality honey caramelizes differently from industrial sugar, giving the torrone the floral aftertaste that makes it distinctive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandcrafted\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eFloris, Lamporecchio (PT)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eBrittle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eWhole almonds, honey, sugar, egg white\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoating\u003c\/td\u003e\n\u003ctd\u003eTraditional wafer paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e200g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eLamporecchio, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePreparation\u003c\/td\u003e\n\u003ctd\u003eHandcrafted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place, away from sources of heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Enjoy It: Classic Pairings\u003c\/h2\u003e\n\u003cp\u003eCrunchy Tuscan torrone shines when paired with the right accompaniments:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso or ristretto\u003c\/strong\u003e: the sweet-and-bitter contrast is the classic end to a Tuscan lunch. Breaking torrone into coffee is an ancient custom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBoard with aged pecorino\u003c\/strong\u003e: a piece of torrone paired with Cave-Aged Pecorino makes a meal-ending treat that always surprises guests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith Cantucci\u003c\/strong\u003e: on a Tuscan dessert board, torrone and Cantucci Toscani IGP complement each other, the former crunchy and crumbly, the latter crunchy and almond-flavored, each with its own character.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Artisan Tuscan Almond Torrone\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Lamporecchio torrone and industrial torrone?\u003c\/strong\u003e Floris artisan torrone uses whole almonds, quality honey, and slow cooking with handmade preparation. Industrial torrone 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tuscan torrone crunchy or soft?\u003c\/strong\u003e Crunchy. Traditional Tuscan preparation involves prolonged cooking, which gives the torrone its characteristic crumbly texture. It breaks cleanly when bitten without being hard or sticky.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eIs it suitable as a gift? It pairs perfectly in gift baskets with other Tuscan IGP sweets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for people avoiding gluten?\u003c\/strong\u003e The basic recipe contains no gluten. Always check the label for any traces from processing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"200 g","offer_id":53916216525136,"sku":"TORR-MAN-200GR","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/torrone-artigianale-toscano-mandorle-miele-lamporecchio.webp?v=1793790961","url":"https:\/\/naturabioitalia.com\/en\/products\/floris-tuscan-almond-torrone-200-g","provider":"Natura Bio Italia","version":"1.0","type":"link"}