Torrone is a traditional winter and Christmas confection in Italy and many varieties exist.  Range widely in texture (morbido, soft and chewy, to duro, hard and brittle) and in flavor (with various citrus flavorings,  vanillia etc., added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat. Some commercial versions are dipped in chocolate. The popular recipes have varied with time and differ from one region to the next. Torrone di Benevento from Benevento, Campania sometimes goes by the historic name Cupedia, which signifies the crumbly version made with hazelnuts. The softer version is made with almonds. Although originally resembling sticky paste, it now differs only marginally from the varieties of Torrone di Cremona.^[ Abruzzo, Sicily and Sardinia also have local versions that may be slightly distinct from the two main denominations from Lombardy and Campania