Description
Torrone di Bagnara PGI is a typical traditional Calabrian nougat obtained from the processing of sugar, toasted almonds, honey, egg whites, unsweetened cocoa powder, essential oils and powdered spices. There are two varieties: Martiniana and Torrefatto Glassato.
Production Area
The production area of Torrone di Bagnara PGI is within the territory of the Municipality of Bagnara Calabra in the Province of Reggio Calabria, in the Calabria region.
Production Method
The product is obtained through a meticulous procedure that requires the exact dosage of the ingredients and the use of a complex high-heat cooking technique over a live flame. This is followed by refining processes which, in the ancient jargon of this traditional production, give Torrone di Bagnara PGI its so-called “monk’s cloak” appearance. The outer surface is then coated with granulated sugar for the Martiniana variety, or with a mixture of sugar and cocoa powder for the Torrefatto Glassato variety.
Appearance and Flavour
Torrone di Bagnara PGI must have a length of 4 to 12 cm and its weight can vary from 14 to 35 g. The first bite reveals a crumbly and crunchy consistency, while the sweetness of the nougat on the palate is balanced out by the flavour of toasted almonds and a distinct taste of burnt sugar, with a light spicy aftertaste that also encompasses a hint of unsweetened cocoa in the Torrefatto Glassato variety. The outer surface is rippled and brown, like “a monk’s cloak.” It is brown on the inside and filled with evenly distributed almonds.
History
The origins of Torrone di Bagnara PGI are linked to the combination of the traditional local production of almonds and honey and the trading of sugar in the small coastal town. Archival documents show that the monks at Bagnara Abbey were already experts in making confectionary in the 1700s, particularly nougat, which at the time was called “martiniana”. After the first factory was built in the mid-nineteenth century, the history of nougat production in Bagnara was created by the many family-run artisan shops, which set the standards, and over the centuries created a unique culture in handmade nougat, which differs from other nougats due to the particular processing techniques.
Gastronomy
The product has a shelf life of one year, but in order to fully appreciate the organoleptic qualities it should be consumed within three months of packaging and kept in a dry place. Torrone di Bagnara PGI is traditionally eaten at Christmas, but over time the period in which it is eaten has gradually extended. One of the most typical pairings is Zibibbo, a sweet dessert wine produced from grapes grown on the typical terraces known as armacie.
Marketing
The product is marketed as Torrone di Bagnara PGI Martiniana or Torrefatto Glassato. It is sold in packets containing one product, with a wrapper bearing the wording “Torrone di Bagnara”, “Protected Geographical Indication” written in full, and/or the European logo and product/products logo; the same information must appear on the packaging (box or tray) and on the wrapper of every single piece.
Distinctive Features
Torrone di Bagnara PGI is the result of skilful artisan techniques being passed down through generations of Bagnara nougat makers, who found a way of adding a touch of originality to the production process by introducing processing stages such as “the monk’s cloak” and “the vitreous break”, which have contributed to defining the unusual organoleptic qualities of the product.
