Il profumo del miele che si fonde con le mandorle durante la lavorazione del torrone inonda i locali e inebria i sensi non appena si varca la soglia della pasticceria di “Vincenzo Cundari” a Bagnara Calabra (RC). Qui si fa il “Torrone di Bagnara IGP” che, a seconda della copertura, di zucchero in grani o di cacao amaro, si distingue nelle due varietà Martiniana o Torrefatto. E non mancano gli altri torroni della tradizione.
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