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Caltanissetta, in the center of Sicily, has an ancient tradition for the production of nougat.
It is a hard, crumbly nougat, made with almonds, honey and pistachios, raw materials quite typical of the agricultural landscape of central Sicily.
For 4 generations, and in particular since 1870, the Geraci family has continued to carry on the production of Caltanissetta nougat, with the same artisanal methods and with particular attention to the selection of raw materials.
The processing methods remain almost identical to those desired by our great-grandfather Michele, both for the production of nougat and for the production of our other specialties: Marzipan, Chocolates, Crunchy sheets.
Poised between two times, the motto of the Geraci family has always been, and remains, “Innovating tradition”.