Archival documents report that already in the 1700s the monks of the Bagnara abbey were experts in the preparation of sweets, especially nougats, called "martiniani". The first nougat factory in Calabria was founded in Bagnara in the mid-1800s by Francesco Antonio Cardone; but the roasted dessert was already a family specialty, in fact the recipe had been brought from Spain by his own ancestors, at least a century earlier. The art of Bagnara nougat has been handed down from generation to generation; in 1895 the company became the official supplier of the Royal House; and still today the brand is a guarantee of quality.
The Bagnara nougat it received the Igp denomination in 2014. This typical Christmas cake is presented, depending on the coating, in two versions: Martiniana (topping with granulated sugar) Frosted roasted (topping with bitter cocoa). Crumbly and crunchy, on the palate the sweetness of the dough is balanced by the flavor of toasted almonds and a clear sensation of mulled wine with a light spicy aftertaste.
The product is obtained with a series of methods carefully described in the specification, which include precise steps in the cooking and processing of honey, sugar and toasted unpeeled almonds, the use of cinnamon and powdered cloves and the two different coverings.
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The main ingredients of nougat are almonds, honey and egg whites, raw materials that are first choice in Calabria. Calabrian orange honey is particularly aromatic and rich in sugars. The quality of the almonds is guaranteed: they are the Sicilian ones from Avola. But the secret of the goodness of Bagnara nougat, a typically Christmas dessert, also lies in the correct cooking, which lasts many hours. The product has a shelf life of one year, but it is advisable to consume it within three months of packaging to better appreciate its organoleptic qualities.
Assorted Bagnara nougat Cardone since 1846
In the assorted packs of nougat, varying in number and presence, there are many different types of artisanal nougat and praline specialties such as Ostiato, Mandorlato, Martiniana, Frosted roasted, Soft chocolate, Frosted white, White chocolate, Milk croquettes and fondants, Bacetto, Carezze with coffee and rum and other types.