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