Un piccolo laboratorio artigianale dedito al torrente nato sul finire dell’800, è diventato negli anni il tempio del torrone, una piccola industria tramandata da padre in figlio. Tra le produzioni, oltre al torrone classico, dove sono impiegate le mandorle di Avola, il miele irpino e le nocciole di Avella, si annovera la specialità: i torroni baci, un croccantino ricoperto di cioccolato fondente.
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