Finally, when the mixture was ready it was poured on marble tables, sprinkled with fine sugar, in a uniform layer and left to dry. Subsequently, sheets of colored tissue paper were cut, frayed, as an elegant wrapping of the nougats, once ready.
In the Christmas period the torroni were offered to visiting friends or left in the baskets " of the customers and farmers of the house master, in exchange for the good things from the countryside, as good wish offers, in accordance with ancient habits.
The Nurzia family was originary from Arischia, which Gennaro left in the early 1800's to move to Aquila. Gennaro Nurzia was a wood carver and liquor maker, and he established in the Abruzzo capital a confectionery shop.
His grandson Ulisse created the soft chocolate nougat, as an alternative to the white, almond nougat from Cremona. The secret of the recipe is in the quantities of the ingredients and in the procedure, which gives out a tender, but easy to cut product.
The new product became famous and appreciated, and Ulisse was invited to Milan but the nougat, though with the same ingredients and procedure, had a different flavor and texture, and did not hold together, so he realized that the secret must be in the Gran Sasso water and returned to his hometown.