"Torrone" is a kind of hard nougat: in Italy we use to have Torrone or Torroncini (when small size) especially during Christmas time. We usually have some torrone leftover after Christmas, so this is an easy way to make a dessert with it.
It does not matter if you have a pistachios or almond or hazelnut torrone: the most important thing is that is has to be hard torrone.
When it comes to a semifreddo, the most traditional recipes call for an Italian meringue, but for some of us this is objectively a strong challenge. So we are going to propose you an easy version of the semifreddo.
You will appreciate very much this recipe: the only negative thing is that you will have to wait a couple of hours before having it... Being patient will pay you back!
