Torrone is an Italian nougat that is as popular today as it was during ancient times. It is made from whipped egg whites, honey, vanilla and a type of nut, usually almond or walnut. Somewhat difficult to make, it is a favorite among .
Ancient Times
Torrone dates back to ancient Rome and had regional varieties in northern Africa, Greece and Spain. Roman soldiers spread the recipe during their travels.
Cremona
Cremona, Italy, is believed to be the birthplace of modern torrone. The recipe came about during a wedding in 1441, adapted from an earlier North African recipe.
Sweet Festival
Ever since 1441, Cremona has been the host of an annual party that is held to honor torrone.
Bakers' Delight
As torrone became more popular, it was used by as a building block for cakes and other pastries, which is why it was such a favorite in bakeries.
Modern Torrone
Torrone is made pretty much the same way today as it was since the beginning, and production has spread throughout Europe, North America, South America and the Middle East. The most traditional torrone is made by small bakeries, though some major companies, such as Alberti chocolates, also produce quality torrone.
Tags: pastry chefs
