Soft nougat cake with pistachios
Nougat is an ancient dessert, a piece of our shared identity. Its taste is a time machine that makes us feel like our great-grandparents did when they were children, at Christmas, and they got a piece of it to snack on.
What makes Flamigni nougat so great is first and foremost the high quality of the ingredients used in its preparation, expertly mixed according to the traditional recipe to achieve the perfect balance: tasty Apulian almonds; round and soft hazelnuts from the Langhe; precious pistachios, part Sicilian, part Persian; very fresh Italian egg whites; a blend of high quality national honeys.
A combination of unique flavours and a very sweet symphony of real aromas, based on an ancient and secret recipe developed over the years by the nougat masters of Flamigni and passed down from generation to generation.
Ingredients
Pistachios 60%, icing sugar (sugar, corn starch 3%), honey glucose syrup, sugar, pasteurised egg white, wafers (potato starch potatoes, water, olive oil), acidity regulator: sodium bicarbonate natural vanilla extract from Madagascar.
May contain soy, hazelnuts and almonds.
Nutritional information
Average nutritional information per 100g
Energy | 2222 kJ / 531 kcal |
Fats | 27 g |
thereof saturated fatty acids | 3 g |
Carbohydrates | 56 g |
| thereof sugar | 41 g
|
| Fibre | 6,2 g |
Protein | 13 g |
| Salt | 0,16 g |
FLAMIGNI
Responsible food business operator : FLAMIGNI S.R.L., Via M.L.King17, 47121, Forlì, Italy.
Since 1930, the company has been offering its customers special products with attention to detail, from the choice of ingredients to the care of the packaging. Passion has always been the engine that drives the company: a passion for quality and craftsmanship that has remained unchanged since the beginning and is actually renewed every day. The strong bond with traditions and an innate family spirit characterise Flamigni
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Tips
Storage: Store away from heat sources and direct sunlight in the original packaging at 16-20°C.
Minimum storage period: 30/09, followed by the year after the year of production.
