The fact that it is addicting did not sit well with me, since Torrone Nurzia is obviously a rare treat in this country. So I decided to do a little research. My search only convinced me that short of taking a trip to Italy, there's a pretty good chance that I may never get my hands on a box of Torrone Nurzia again.
Here's a bit of history on Torrone Nurzia from Italian Cooking & Living-
"Abruzzans have a reputation as good cooks and hearty eaters. It is here that the tradition of la panarda was born-an all-out feast of 30 to 50 courses that lasts for hours, if not all day and all night... Native pastry chefs have given Abruzzo an assortment of signature desserts. Soft chocolate nougat, called torrone nurzia, was invented by Ulisse Nurzia in the 19th century in a small town at the base of the Apennines. Made from hazelnuts, chocolate, honey and almonds, the soft, chewy delicacy gets its irresistible texture from the same secret ingredient as Abruzzo's pasta-pure mountain water-evidenced by the fact that Nurzia was unable to reproduce the popular confection when he traveled north to Milan."Read the rest of this article, here.