foodwtogninis: #10 Days of Tognini's Christmas

Nougat.

Who doesn't love nougat? It comes down to individual preference on whether you like it soft and chewy or hard and crunchy.

There is debate on where exactly Nougat started in Southern Europe, between the French, Spanish and Italians. In Italy, nougat is commonly consumed around Christmas time in Sicily known as Torrone.

Oliviero Ospedaletto is our favourite product line coming through this year with nougat being their specialty product.

Throughout this range we are carrying both original and chocolate soft nougat, hard nougat and individually wrapped bite size pieces, which would be perfect for hangning off the Christmas treee or hiding throughout your home on Christmas day!

Life is too short to eat bad food!

For the past 15 years we have lived our dream of offering fine food to the people of Brisbane through Tognini’s Deli at Milton, Tognini’s BistroCafeDeli at Spring Hill and Tognini’s CaféWineBar at the State Library of Queensland.

So how did a builder and a nurse end up running three of Brisbane’s finest delis? We used to throw the best dinner parties our friends had ever seen. All too soon we exhausted their palates and expanded their waistlines so much we had to find a new group of passionate foodies. We began with Togninis Milton Deli Café and kept growing with the ideal of offering great food, a great experience and the opportunity to learn.

Mark says: The cheese connection started with a childhood passion for big Italian cheeses such as gorgonzola, taleggio and parmesan. I’m happiest surrounded by giant wheels of parmesan, blocks of cheddar and logs of brie, drinking in the distinctive aromas in Tognini’s cheese room.

Narelle says: While Mark grew up with pastas and ravioli making, in my home the emphasis was on traditional baking and preserving. Every weekend Mum would bake and preserve. She was a ‘Vacola’ expert. It was honest cooking where the most extravagant thing would have been spaghetti bolognaise, but I learnt the skills of cooking amongst the smell of freshly cooked scones.

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#10 Days of Tognini's Christmas - Nougat

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