Who We Are


WHO WE ARE

Italian nougat the old-fashioned way

The name Rivoltini has always been linked to torrone, the traditional Italian sweet which represents the excellence of the company.


The original recipe of 1441, the typical steam double-boiler to cook the dough and the finest ingredients, give our nougat its unique taste.

“It is the time and care we dedicate to our nougat to make it so special.”

Vincenzo Rivoltini

Come and make Nougat

70 ° STEAM COOKING

Honey and sugar are beaten with egg white for about 40 minutes. In this phase the nougat loses a large part of the humidity and acquires the typical straw-yellow color.

11 HOURS OF COOKING

The second act, that of cooking, lasts 11 hours. Almonds are roasted separately, and added only at the end.

HAND PACKAGING

Once extracted, the nougat is spread in molds of beech wood, pressed and left to rest for about twenty minutes.

MATURATION, FOR A BETTER TASTE

Even the nougat, for a fuller taste, is left to mature for 3 months, in cells at low temperatures and humidity control.

WHAT WE DO

It’s not just nougat


For over thirty years, Rivoltini Alimentaria Dolciaria has been a reference point as bars manufacturer among the few Italian producers. We created different lines of bars, including organic snacks, superfood bars, protein bars, and energy bar.


Our history
  1. THE NOUGAT RIVOLTINI BORN A VESCOVATO

    During the 30s, Mr. Esilio, along with his sons Guido and Attilio, decides to start the production of the well-known almond and honey candy bar, which at the time was already a protagonist on the Italian tables at Christmas time.
  2. EXPAND THE PRODUCTION

    In the 1940s, the Rivoltini’s brothers, together with their father, decide to increase the production and the company starts to expand. During those years, Rivoltini Alimentare Dolciaria becomes a reference point in the Cremona territory for the artisanal confectionery production.
  3. New corporate image

    In the ‘70s Guido’s son, Vincenzo, decides to start his own path in the Company. From the start, Vincenzo proves to have great skills of entrepreneurship, by widening the range of products, developing a new packaging and renewing the brand image.
  4. Original recipe

    Despite the innovations brought by Vincenzo, the nougat original recipe never changed and Vincenzo always focuses on quality. And the customers prove him right!
  5. New bars line

    At the beginning of the 90s, the pioneer Vincenzo decides to complement the core business of artisanal nougats and brittles with a new production line: bars for athletes. Italy is a completely new market for this kind of business and it takes a lot of courage, intuition and perseverance in order to develop it.
  6. The turning point

    1996 is the year that sets the change. Vincenzo’s sons, Massimo, Marina and Cristiano, decide to start together with their father a new chapter. A new innovative production building is built, where both the production lines (confectionary and health-related) can be developed together.
  7. THE 2000

    Rivoltini Alimentare Dolciaria obtains the Ministerial notification to produce bars with the addition of vitamins, minerals and other supplements. At the same time, the development towards foreign markets (Europe) starts and a new line of soft nougat cakes is created. They are a remarkable success.
  8. Company and European countries

    During the following years, the foreign markets become more and more important and in 2015 the Company operates in many European countries, and overseas.
  9. new raw materials

    In the last years, the Company stands out for the research and its usage of new raw materials and super fruit such as baobab, goji, micro-alga Spirulina and natural extracts, to satisfy the needs of a market increasingly oriented to innovation and the health-related food aspects.
  10. 2018

    In 2018, the three brothers decide to innovate the bars production line, by planning and building a new highly innovative production area based on “Industry 4.0”.