Sorelle nurzia Sas

Zona ind.le BAZZANO (AQ)

L'AQUILA

Tel.0862/441088

Since 1835 to our days

On the east-side below the mountain pass Valico delle Capan nelle which is in the zone of Gran Sasso d’Italia there is A rischia, a graceful village in the province of Aquila. The houses have taken up a defensive position and seem wishing to rise more and more. Here the traditions have stili a very ancient taste. From this piace, between the end of the l7th century and the beginning of the l8th, a certain Gennaro Nurzia went to the main town of the province. His duties where bis great spirit of enterprise and some artisan abilities like distilling liqueurs and carving wood.

There wasn’t borders for the spirit of enterprise for Gennaro: step by step his activity grew up in direction of the confectionery and though where born the prodotti Nurzia which name in the meantime has crossed the borders of the nation.

Ulisse Nurzia, nephew of Gennaro, gave a new impuise to bis uncle’s enterprise. He worked in bis smali workshop with an exhausted anxiety unni latest night searching for new flavours and tastes. Though was born the torrone Nurzia tenero al cioccolato which came out as a reai revolution in the fieid of the torroni. For those times was very famous the classic white torrone of Cremona, which has been liked very much because of bis very tasty flavour and bis friability, but on the other side there is a remarkable hardness.

Ulisse Nurzia above ali ennobled the product adding zhocolate to the simpie ingredients: Honey, almonds, ilbumen, an idea which resuited particuiarly efficient ~ecause exalted the mixture’s sensuous characteristic. Since then the torrone al cioccolato became an estimated ,roduct.

But remained the most difflcult technical problem in juestion. To obtain a friabie product, that is clearly reaking, resulted characterised by a remarkable iìardness too. When he tried to create a yielding roduct, it became light gummy. It seemed that there ~vasn’t any alternative for the “hard-friable” or for the ‘gummy-tender”. Finaliy Ulisse discovered a particular ‘position” of the ingredients (a processing secret), which zonsented to obtain a tender and in the mean time a

friable product. This particularity, besides the iddition of chocolate, is the reason why

connoisseurs class the torrone Nurzia tenero al cioccolato within the “finest and precious products”.

In those times publicity was made only by a good product quality and in a few years spread the renown of the new kind of torrone.

c this reason some societies and enterprises the time asked Ulisse to transfer bis trade­mark and the recipe. And really he transferred to Milan in the beginning of the century. The

prospective to fìnd a better offering market at Milan than in the district of Aquila, pushed him to

this important step.

But when Ulisse started the production, he couidn’t obtain the    torrone Nurzia! Different taste, nearly no consistency, often impossible to wrap up the product. Ulisse understood that only with the pure water from the Gran Sasso he could obtain such a particular refined product and he turned back to bis town. He had understood too that bis return to Aquila wouid signif~r although the return to the artisan tradition for bis production, the only able to maintain those tastes and flavours in the products, those tastes and flavours of the good and genuine things from home. That’s the reason why, we, being Ulisse’s grandsonsand faithfuily foilowing his teaching, are able today to offer a confectionery production which guarantee the full taste of the perfumes and the ancient flavours.

We didn’t stop ourselves. Basing us on the Ulisse’s origina¹ recipe we developed “Nurziarello” - the new baiance of a sweet-bitter symphony - and “Tenerì” - the delicacy for the refined taste. The Nurziareio is covered by fìnest chocolate and is avaiiabie in several tastes:

bitter, miik, coffee. Turning back to the origin and basing us on the family-tradition handed us down from Ulisse we are able now to offer two new products: The “To cchetti’~ the tenderness with chocoiate, and the “Nurzietti”small torroni with different flavours.

Genuine and deiicious products, prepared with love and passion, deserve reaily the growing preference for ancient speciaiities by old and new consumers.