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Ingredients Torrone
Directions o Using an electric mixer, beat sugar and egg whites until stiff peaks are formed (about 6 to 9 minutes).
Notes Apparently, torrone is of Moorish origin. It was brought to Spain around the 15th or 16th century. Even though the almond nougat was popularized by the Spanish, nowadays it is generally associated with Northern Italy (Milan is a leading exporter of this famous almond nougat). Torrone is generally made with honey, sugar, beaten egg whites and almonds. Other types of nuts are also used, hazelnuts being the second most popular after almonds. In Italy, prior to World War II, torrone was associated with the Christmas holidays, and presented as a holiday dessert (including Epiphany). Prior to World War II few (if any) Southern Italians made their own torrone. However, during the Christmas holidays many Southern Italians purchased miniature boxes of torrone and gave them as presents to their children. When Italians immigrated to North America this tradition was continued, as the miniature boxes were readily available in local Italian grocery shops. Even though Southerners did not make "torrone" at home, prior to World War II, they did make honey-glazed or sugar-glazed almond nuggets which are quite similar to the bars of torrone North Americans have come to love. The honey-glazed almond nuggets [See recipes] were a must during the Christmas holidays in Italy. In North America many first generation Italians settled for store-bought "torrone" and stopped making their own sugar-glazed or honey-glazed nuts (A pity as the sugar-glazed or honey-glazed nuts are incredibly delicious!). In any case store-bought torrone continues to be a traditional part of the Christmas holiday meal (regardless of where one's Italian ancestors may have come from). Still, because torrone is commercially-available year round, most people indulge in the delicious confection whenever and wherever they like. Commercially-made torrone is of exceptional good quality, so few households actually are motivated to make their own for the holidays in Italy or abroad. I suppose this is a good thing -- but not necessarily. If one reads the fine print on the torrone packages one will discover a long list of additives (e.g. artificial flavorings). In any case, a growing number of second-generation Italian-Canadians are starting to make their own torrone. Most torrone recipes are labor-intensive and admittedly, so is this one. One person cannot do it by himself or herself. One needs at least two people, if not three. Making torrone requires a certain amount of patience and skill. Not everyone can master it, but those who do are well-rewarded. The taste of home-made torrone can be heavenly. Every Christmas, Pauline Fresco, Sue Alfieri, Gerry Vessia and his wife make a huge batch of torrone and present them as gifts to friends and family members.... The torrone in the picture was made by Gerry Vessia and his wife and given to Mary Melfi who had problems taking a picture of it, as she wanted so much to eat it.... P.S. Wafer cookie sheets are sometimes difficult to find, depending in the area one lives in. Thick cream-colored wafer sheets are often sold in large supermarkets. If one cannot find them there and lives in the Montreal area, there are two stores in Montreal that generally carry them. They include the large Italian grocery shop called MARCHE MILANO at 6862 St. Laurent H2S 3C7, phone 514-273-8558 and the large Arabic grocery store called, Supermarche AKHAVAN 6170 Sherbrooke West H4B 1L8 phone 514-485-4744 at www.akhavanfood.com. Many grocery shops from the Middle East carry wafer sheets. However, the thin white-colored wafer sheets called "host" sheets or "hostie" in Italian which are used to make Italian-style "torrone" as in this recipe are much harder to find. Sometimes Marche Milano has them, but not always. Apparently a Montreal-based company, "Berchicci," sells the "host" sheets on line. The company can be reached at www.berchicci.ca. Personal notes and photo: Mary Melfi. |