| Rinaldi artisan crafted honey nougats are mouth watering confections that have their origins in ancient Rome. This original delicacy, that was made of almonds, honey and egg white, was especially served on formal occasions and as offerings to the gods. |
| According to legend, Bianca Maria Visconti and Francesco Sforza wedded on October 25, 1441, and as the city of Cremona was offered as part of her dowry, the court pastry chefs created a special dessert to commemorate the occasion. Using honey, almonds and beaten egg whites, and cooking over low heat for long hours, the nougat confection was fashioned into the shape of the Torrazzo bell tower, and so the dessert was given the name torrone. |
| Rinaldi Confectionery has a history, too. |
| And like the original torrone, it too began in a kitchen in this case, the family kitchen. Growing up in the Eighties, the Rinaldi family often laboured for hours over the kitchen stove to make their favourite sweet. But it was then, as it is today, a labour of love. For special occasions they sent to Italy for what they thought was 'the real thing'. Eventually though, the family became disenchanted with the torrone manufactured in Italy. It had sacrificed its special taste to the pressures of mass production. |
| Roberto Rinaldi decided it was time to get serious about torrone. Weeks, then months were spent researching the literary archives of the South Australian State Library. This research was also extended to overseas libraries and other literary sources. Advice was sought from a number of retired pasticcerias, the 'Maestri di Torrone', and it was given. |
| Roberto had long ago decided that not only did his product need to be superior, the presentation also needed to reflect the heart of the torrone. |
| Slowly it all came together. |
| First the family, then the extended the family and finally anybody who walked through the door was invited to sample the latest variation. There came a point where everybody agreed that it was the best torrone they had ever eaten. "You should put it on the market" they chorused. And so in November 1994, Rinaldi Confectionery (Dolciaria Rinaldi) was born. |
| The ancient tradition of torrone production has been respected and upheld, to ensure that the true flavour of the ingredients is preserved for all to enjoy. Traditional manufacturing equipment was imported from Italy and adapted for modern use with the help and ingenuity of Australian machinery experts. |
| Our complete range of Rinaldi artisan crafted honey nougats are now available throughout Australia, with specialised distributors in each region. |
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