Parco Nazionale d'Abruzzo, Lazio e Molise

Already in the 18th century in Alvito, a soft torrone was produced: it was made with almond paste, candied fruit, and white frosting. At the beginning of the 20th century, the tradition has been recovered by increasing the range of products, often prepared in the reduced size of torroncino. The basic ingredient is a royal dough, that is a dough made with almonds, sugar, and water, cooked in a bain-marie and cut in various sizes. Torroncini are then covered with dark, milk, coffee, or hazelnut chocolate.