Nougat Recipe (Salame dei i Morti) | Cooking in the Neapolitan - Rubric

Neapolitan nougat, in Naples called Salame dei Morti

For you a special appointment with the Neapolitan Cooking section: what have you thought about preparing good for Halloween?

Trick or treat? obviously Trick!

In America we celebrate the night of Halloween, but here in Italy we religiously celebrate the first and second day of November. The days of All Saints and of the "deaths”Are important for the Neapolitan tradition because, in addition to praising life, they help us to remember and commemorate those who have already lived life, but continue to remain in our hearts.

And as per Neapolitan tradition, it is customary to sweeten these two days of celebration with a typical dessert called "Nougat Of The Dead“, A triumph of chocolate and cocoa, enriched with crunchy toasted and fragrant candied almonds and hazelnuts. There are different versions and the ones we propose are two:

Nougat chocolate gianduia and whole hazelnuts

  • 200 grams of dark chocolate
  • 400 gr of milk chocolate
  • 400 gr of hazelnut cream
  • 200 gr of whole hazelnuts

Nougat with white chocolate enriched with candied fruit

  • 200 grams of dark chocolate
  • 400 gr of white chocolate
  • 200 gr of condensed milk
  • 200 gr of candied fruit (orange, lemon, cedar, pumpkin)

White Nougat


To prepare this very tasty soft nougat with chocolate, proceed with melting the dark chocolate in a bain-marie (bringing it, if possible, to a temperature of 31 °) and pour it on the bottom of two plum cake molds, preferably covered with transparent film. It will therefore be necessary to brush the sides of the two trays with abundant melted chocolate and place them in the refrigerator for a few minutes, time in which the chocolate will solidify. We will therefore have to continue brushing the bottom of the molds until all the dark chocolate given in the ingredients is used up. The latter will form a homogeneous and crunchy cover to the nougat.

After having put aside the pans that now contain the nougat cover, we proceed by dissolving in water bath milk chocolate, to which we add the cream to hazelnuts and whole hazelnuts (which you could also toast if you want to give a more aromatic taste to the dessert). Then, pour the mixture obtained and well warmed in one of the previously prepared molds or pans.

On the other hand, all that remains is to prepare the second nougat, proceeding to melt white chocolate in a bain-marie. After having added and absorbed the condensed milk, it will be time to add the colorful candied fruit and then pour the mixture into the second plumcake mold lined with dark chocolate.

Let the two nougats cool in the fridge for a few hours, after which you can gently detach the nougat from the mold and serve it with some good liqueur.

Notes from the cook

At first sight it seems difficult to process this dessert, instead, as well as being one quick and easy recipe, will especially allow you to enrich it and flavor it as you prefer!

Do you want to discover a scary menu for Halloween? Here are the Halloween Recipes for a Spooky Dinner

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Written by Nadia Portuguese
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