Torrone is a traditional winter and Christmas confection in Italy and many varieties exist.
They differ from the Spanish version in that a lower proportion of nuts is used in the confection.
Traditional versions from Cremona, Lombardy, range widely in texture (morbido, soft and chewy, to duro, hard and brittle) and in flavor (with various citrus flavorings, vanilla, etc.,
added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat.
Some commercial versions are dipped in chocolate.
The popular recipes have varied with time and differ from one region to the next.
Torrone di Benevento from Benevento, Campania, sometimes goes by the historic name Cupedia, which signifies the crumbly version made with hazelnuts.
The softer version is made with almonds.
The Torrone di Benevento is considered to be the oldest of its kind since it predates Roman times and was widely known in the territories of Samnium  Although originally resembling sticky paste, it now differs only marginally from the varieties of Torrone di Cremona.
Abruzzo, Sicily and Sardinia also have local versions that may be slightly distinct from the two main denominations from Lombardy and Campania.

Torrone di Mandorle (usually eaten around Christmas): blocks of chopped almonds in a brittle mass of honey and sugar.

"Torrone di Bagnara Calabra" is a well-known torrone given the designation I.G.P. The recipe, which dates from at least 1700, includes orange blossom honey (from Calabria-Sicily), almonds (from Sicily), egg whites, sugar, cocoa, and essential oil.
There are two variations. “
Martiniana" is dusted in confectioners sugar; "Torrefatto" is dusted in cocoa powder.
Torrone is a traditional winter and Christmas confection in Italy and many varieties exist. They differ from the Spanish version in that a lower proportion of nuts is used in the confection. Traditional versions from Cremona, Lombardy, range widely in texture (morbido, soft and chewy, to duro, hard and brittle) and in flavor (with various citrus flavorings, vanilla, etc., added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat. Some commercial versions are dipped in chocolate. The popular recipes have varied with time and differ from one region to the next. Torrone di Benevento from Benevento, Campania, sometimes goes by the historic name Cupedia, which signifies the crumbly version made with hazelnuts. The softer version is made with almonds. The Torrone di Benevento is considered to be the oldest of its kind since it predates Roman times and was widely known in the territories of Samnium  Although originally resembling sticky paste, it now differs only marginally from the varieties of Torrone di Cremona. Abruzzo, Sicily and Sardinia also have local versions that may be slightly distinct from the two main denominations from Lombardy and Campania.
Torrone di Mandorle (usually eaten around Christmas): blocks of chopped almonds in a brittle mass of honey and sugar.
"Torrone di Bagnara Calabra" is a well-known torrone given the designation I.G.P. The recipe, which dates from at least 1700, includes orange blossom honey (from Calabria-Sicily), almonds (from Sicily), egg whites, sugar, cocoa, and essential oil. There are two variations. “Martiniana" is dusted in confectioners sugar; "Torrefatto" is dusted in cocoa powder.
Turrón