A delicious history of ancient pastry chefs ...
In 1946 the Prince of Piedmont granted Cav. Severino Francucci the royal coat of arms with the legend "Patent of the Royal House".
The “traditional” Camerino nougat, after the amalgam phase, was placed on wooden molds, compressed with screw clamps and then pressed by hand with metal rollers.
Finally, it was spread on the base of whipped egg white and, above and on the sides, brushed with chocolate glaze (based on cocoa butter and bitter chocolate).
Camerinese nougat is a treasure of honey and goodness. He does not let himself be defeated without defense: hard and shy at first impact, he lets himself melt between his teeth (like the people of the mountain Marches ... rough on the outside but tender on the inside).
Since 1983 Paolo Attili. ... He is the guardian of Nougat, a beautiful story of a man who is like his product, "hard and shy at first glance, rough on the outside but tender on the inside".
Having recovered the familiar taste for the "lovingly" dough, he becomes the castellan of this fortress based on honey and almonds.
Limited artisanal production, lower than demand, followed in all phases with passion to produce a delight worthy of tradition that has been handed down since 1890.
Camerino, capital of the Da Varano Lordship which marked the maximum splendor of the city.
Between towers, ramparts, citadels and majestic fortresses.
There are many fortresses that characterize Camerino and the surrounding area: the Rocca Borgesca (Camerino), the Rocca Varano, now a museum (loc. Sfercia di Camerino), the Rocca d'Aiello (Camerino), the Castello di Lanciano, now a museum (Castelraimondo ) and Beldiletto (Pievebovigliana).
In Camerino the Epiphany is celebrated in a sweet way, a long snake made of almonds and honey that winds through the alleys of the town. It ends up delighting the palates of citizens and many visitors.
Camerino boasts the record of the city where the longest nougat in the world was prepared, 713 meters and 13 centimeters of goodness.
