When it comes to torrone, the famous differences between North and South of Italy are as distinct as ever. The torrone made in the North of Italy is the hard one, delicious, but it threatens to break your teeth. The South, instead, produces a soft torrone. And, ready for this? It is in Sicily that Torrone was invented. Carlo Assenza, of the Corrado & Carlo Assenza Caffe’ Sicilia Team, knows how important Sicily is in the history of the existence of torrone in Europe. In fact, he mentioned to us that it is because of the Arabian influence on torrone that Caffe’ Sicilia uses so much honey and so little sugar in their nougat, all of which is made in the back-room workshop of Caffe’ Sicilia in Noto, Sicily.