The origin of what can be defined as the ancestor of the torrone, “‘a Cupeta”, dates back to Roman times.
The Latin term “Cupedia” was used to describe a hazelnut paste and honey, already appreciated in ancient Rome, as evidenced by some writings by the historian Livius and the poet Marshall, still known today in Campania, as a traditional Christmas cake or sold in the characteristic country fairs and during the patronal festivals.
The original recipe is kept guarded jealously by the masters who have handed down, from generation to generation, the secrets, but the basic ingredients are known: honey, egg white, hazelnuts and almonds which are expertly mixed.
Tradition, passion, experience: these are the ingredients of the long history carried on by the Di Gennaro family since 1903.
Image coming soon