with honey and roasted hazelnuts
You can find the first references to nougat in Apicio's “De Re Coquinaria”, the most ancient recipe book in the world. Recent studies show that it probably arrived on the Mediterranean shores from China through the Arab traders. The Bellamia nougat uses the roasted hazelnuts of Tonda Gentile delle Langhe and refined wild honey to pay homage to those ancient explorers.
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