100 years of Dolcital
Time goes by, sweetness stays.
Since 1924, 3 generations, 100 years.
An important anniversary that few can boast.
A story to tell, from territorial roots to entrepreneurial values.
Since 1924, 3 generations, 100 years. An important anniversary that few can boast. A story to tell, from territorial roots to entrepreneurial values.
Since 1924, 3 generations, 100 years.
An important anniversary that few can boast.
A story to tell, from territorial roots to entrepreneurial values.
A clever mix of gianduja and fondant that embraces the classic Dolcital almond.
All wrapped up in Pepite, the nougat in dragées format.
The soft nougat, typically made with honey and egg white, is rethought and revolutionised with a vegan recipe.
Innovative recipe, but traditional taste.
It was the first time a nougat was offered in slices.
It was the first time a nougat was sold in a plastic tub.
That first time was the right time.
Cristalli’s time.
Its crunchiness gives flavour and texture to each product and its taste perfectly matches with lots of recipes.
The history of Dolcital nougat starts during the First World War, when the Sgambaros brothers joined the army.
During the war, one of them, employed in the military kitchens, learned different cooking techniques
It's not just sweet. A mix of different ingredients creates the equilibrium. You see the almonds and you taste their bitterness, you see the hazelnuts and you feel their aroma, you see the fruits and you get the acidity that distinguishes them.
Dolcital decided to use transparent packaging so the costumers can se what they are buying. Nothing is hidden, not even the “imperfections”.
