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Nougat Pistachio
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Pistachio Nougat: the Result of Exceptional Craftsmanship
After learning the art of making nougats and calissons in Cruis, in the Alpes-de-Haute-Provence region, from Mr. Micoulin, the fifth generation of nougat and calisson makers in his family, and following training in Italy, Nicolas Viollet developed his own nougat recipe while respecting the traditional codes of Montélimar nougat!
Pistachio Nougat, a Variation of Amboise Nougat
The pistachio nougat imagined by Nicolas Viollet is inspired by the composition of Amboise nougat with the addition of pistachio paste.
Packaging for Pistachio Nougats
The nougats are carefully packaged using a P15 machine, a wrapping machine dating back to June 21, 1952.
More Information
| Allergen | Fruits à coques, oeuf / Nuts, egg |
|---|---|
| Ingredients | sucre, glucose, sucre invertis, AMANDES, blanc d'OEUF, pâte de |
| PISTACHE, PISTACHES, azyme (fécule de pomme de terre, eau). | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 437 Kcal/ 1827 Kj VN Matière grasse (fat) : 25,2 g Dont acide gras saturés (of which saturated fat) : 1,61 g VN Glucides (carbohydrate) : 62,5 g Dont sucres (of which sugars) : 58 g VN Protéines (protein) : 7,88 g Vn Sel (salt) : <0,01 g |
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