Since 1919 the Scaldaferro family has been producing the typical Veneto almond nougat near Venice, characterized by a careful selection of ingredients and a totally artisanal manufacturing process:
- almonds, hazelnuts, walnuts and pistachios are of Italian origin and are roasted directly in the laboratory;
- the honey that aromatically characterizes the dough are strictly Italian and mono-floral:
- the manufacturing process involves a slow cooking in a bain-marie for over 8 hours in copper pots which makes the nougat very crumbly;
- the hand-laying of the sweets is made in characteristic flakes that distinguish aesthetically and make the Scaldaferro nougat unique in shape and recognizable all over the world;
- the flaked shape also allows you to have a nougat already portioned and practical to consume.

The Scaldaferro production does not end with the classic almond nougat, but also includes a special line of nougat in limited numbered editions, created by combining DOP or IGP dried fruit with small productions of rare Italian honeys, such as the pistachio of Bronte DOP with coriander honey from Tuscany, Apulian almond with Apulian cherry honey, Lara from Polesine walnut with sulla honey from Abruzzo or Sicilian almond with Sardinian strawberry tree honey, American Pecan nut with Calabrian lemon honey, just to name someone.

A great success is also found in the nougat in a version in a very thin 6 mm thickness with almond, pistachio and chocolate, in addition to the line of soft almond nougat bar or single-serving nougats with fresh candied orange peel, dark chocolate and coffee expressed.

In recent years, the Scaldaferro nougat has been repeatedly awarded by the international magazine IL GAMBERO ROSSO as the best Italian nougat.

Since 1919 the Scaldaferro family has been producing the typical Veneto almond nougat near Venice, characterized by a careful selection of ingredients and a totally artisanal manufacturing process:
- almonds, hazelnuts, walnuts and pistachios are of Italian origin and are roasted directly in the laboratory;
- the honeys that aromatically characterize the dough are strictly Italian and mono-floral:
- the manufacturing process involves a slow cooking in a bain-marie for over 8 hours in copper pots which makes the nougat very crumbly;
- the hand-laying of the sweets is made in characteristic flakes that distinguish aesthetically and make the Scaldaferro nougat unique in shape and recognizable all over the world;
- the flaked shape also allows you to have a nougat already portioned and practical to consume.

The Scaldaferro production does not end with the classic almond nougat, but also includes a special line of nougat in limited numbered editions, created by combining DOP or IGP dried fruit with small productions of rare Italian honeys, such as the pistachio of Bronte DOP with coriander honey from Tuscany, Apulian almond with Apulian cherry honey, Lara from Polesine walnut with sulla honey from Abruzzo or Sicilian almond with Sardinian strawberry tree honey, American Pecan nut with Calabrian lemon honey, just to name someone.

A great success is also found in the nougat in a version in a very thin 6 mm thickness with almond, pistachio and chocolate, in addition to the line of soft almond nougat bar or single-serving nougats with fresh candied orange peel, dark chocolate and coffee expressed.

In recent years, the Scaldaferro nougat has been repeatedly awarded by the international magazine IL GAMBERO ROSSO as the best Italian nougat.