Ingredients
For home-made torrone recipes see "Nougats"
Directions
Notes
Prior to World War II few Southerners (if any) made their own torrone or served it for the Christmas holidays. They made their own version of the torrone recipe -- e.g. sugar-glazed almonds. However, as soon as Southern Italians came to North America, they immediately bought up the bars of torrone which were imported from Northern Italy and sold in local shops. In the 1970s a number of Italian Canadians started to make their own torrone and soon others did as well. By the late 1990s many second-generation Italians were trying their hand at it. Nowadays, it's assumed that "torrone" is a national dish of Italy and as such belongs on the tables of all Italians, whether they're living in Bari, Montreal or New York City.... Photo: Mary Melfi.
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