TORRONE, soft or crunchy, sweet at the first bite

TORRONE, soft or crunchy, sweet at the first bite

Torrone Delight: a symphony of sweetness and tradition


A soft and enticing encounter between almonds, honey, a river of sugar, wafers, and egg whites. Plus, occasionally, the incursion of a touch of chocolate.
The ingredients are simple but must be delicious, fresh, impeccable for the result to be perfect and extremely delicious.
Sometimes hard to bite, sometimes tender, the protagonist in question is always Torrone, one of the oldest sweets in the world.

To discover its origins, we have to take a ticket to the Middle Eastern countries, where the use of honey and sugar together represents an optimal preservation method in high temperatures.
From there, through maritime trade and ships transporting goods, Torrone arrived in the Mediterranean, first in Spain and then especially in Sicily,
before climbing up the Boot and establishing itself, with slightly different recipes, in many regions and cities in Italy.

Cremona, the Italian city of Torrone

One in particular, Cremona, traces the origins of Torrone back to the mid-15th century.
Legend has it that the sweet was invented on the occasion of the wedding banquet of Bianca Maria Visconti and Francesco Sforza
and created in the shape of a tower, the same as the Torrazzo di Cremona, and hence the name has remained over the centuries.
The Cremona Torrone is made exclusively with Italian almonds and Italian honey, with the addition in some cases of vanilla, cinnamon, and citron.

Another theory suggests that Cremona’s Torrone has Arab origins: Cremona was an important river port even in Roman times;
therefore, it wouldn’t seem strange that the sweet arrived there in ancient times by ship.

Torrone, an Italian taste in a thousand shades. From Sicily to Sardinia


Torrone has also taken root in Sardinia, generally in a soft version, with nuts and hazelnuts; and in Sicily, with pistachios dominating the mixture.
Then there is the Campania Torrone from Avellino and Benevento with more imaginative variations that include
the addition of coffee, confetti, pine nuts, dried or candied fruit, or oil.

Chocolate Torrone: welcome to Abruzzo