Torrone di Cremona is a traditional nougat found in many regions throughout Italy, Spain, and France, thanks to the Arabs.
The word torrone is definitely of Latin origin and comes from “torrere,” meaning to toast. Torrone is made with toasted almonds, honey, and other ingredients, including egg whites.
There is no doubt that the version made in Cremona is the most famous.
3 oz. honey
3 oz. sugar
Three egg whites
1 lb. shelled almonds
1 cup shelled hazelnuts, lightly toasted
3 oz. Candied orange and citron, or 1 1/2 oz. pistachio nuts
large wafer sheets
Six tbs. water
How to make the Torrone – Nougat:
Cook the honey in a double boiler for about 1-1/2 hours, stirring constantly. Cook the sugar and water until it reaches the hard-ball stage. Whip the egg whites till stiffened and fold them into the honey. When the mixture is a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden. Add the almonds, hazelnuts, candied fruit, and grated peel of two lemons, mixing thoroughly.
Line a mold or a rectangular baking pan with the thin sheets of an unleavened wafer. Pour in the mixture, making an even layer. Top with another wafer, cover with a wooden board and weigh the board down. Let stand the torrone for half an hour. Turn the baking pan over onto a board, and break the torrone into pieces as large as desired. Store at room temperature; torrone keeps for a long time wrapped in greased paper or aluminum foil.
Torrone festival in Cremona: the legend associates its birth to this part of Italy.
Perhaps it is the fact that the Festival is a traditional appointment that makes this town the only protagonist in the field during the third weekend of November.
Regional recipe from Lombardy