Interior of one of the Torrons Vicens shops
Torrons Vicens , the artisan firm of Agramunt (Lleida) who makes nougat since 1775 , presented this Christmas nine tempting proposals, two of them created in collaboration with the renowned chef Albert Adrià: the beer and tiramisu nougat.
The remaining original recipes were: the spicy nougat of the chef and television presenter Marc Ribas , the almond cream with pistachios and salt, almond cream with macadamia nuts and chocolate , soft almond nougat with orange, crunchy coconut, Agramunt nougat praline with stone chocolate and the one with strawberries and cream.
All these innovative flavours, as well as the classics, can be found in the almost recently opened premises of Torrons Vicens in Madrid , located in the number 10 of the Paseo del Prado. A surface 650 square meters , can boast of being the largest nougat store in the world.
According to the Torrons Vicens team to Traveler.es, 200 square meters of the total space will be dedicated to the Nougat and Chocolate Museum. "The objective is to make visitors aware of the origins and tradition of authentic Agramunt nougat and stone-baked chocolate," they comment.
Adapt to new times and the constant and variable demand of the consumer is an essential requirement for Torrons Vicens.
This company specialized in the artisan elaboration of one of the most demanded Christmas sweets manages to conquer us year after year thanks to a intense culinary research work , always guided by the principles of the brand: innovation, creativity, craftsmanship and tradition.
“The way to consume nougat has been changing over the years. The customer is looking for new combinations of flavors that surprise him, as well as formats that adapt to his lifestyle. Of course, without losing traditional values and tastes as a reference”, they conclude.