The nougat mixture is enriched with a balanced mix of whole-fruit roasted almonds and hazelnuts, enriched and variegated by hand with a delicate tiramisu cream. The dough is made according to the original recipe of 1925: cooked in the traditional nougat, poured hot and kneaded with manual processing; it is then troweled by hand to preserve its softness. The tiramisu cream is made according to a traditional recipe, hand-dusted with low-fat cocoa powder. The soft nougat bar is a cut with regular thickness that enhances the aromatic notes of cocoa and calibrates the dried fruit content. Ideal for tasting cuts.