Have you ever tried squid ink? I reckon that many of our readers, Italian food lovers as they are, haven’t yet. Squid ink has a unique “earthy”...
No matter what kind and when or where, it is not Christmas without Torrone di Cremona. And no holiday meal is the same without it at the dining table. Torrone, the most popular Italian nougat candy, which, together with pandoro and panettone, has become a symbol of an Italian Christmas, is made of honey, sugar and egg white, with toasted almonds or other nuts, covered in edible rice paper and usually shaped into either a rectangular tablet or a round cake.
The torrone is a traditional sweet which was first made by Romans, but its tradition has spread in Spain, North Africa and Egypt. The Italian one is typical of Sardinia, Calabria, Sicily, and Abruzzo, as well as the torrone mandorlato made in North Italy, like Veneto, Lombardy, and Piedmont. The word torrone has Latin origins and it comes from “torrere”, meaning to toast. Torrone is made with toasted almonds, honey and other ingredients including egg whites.
The reason why the torrone of Cremona is considered a real specialty is because of the Torrazzo, the famous tower. People like also homemade torrone, to be eaten after lunch or dinner at Christmas and during the Epiphany day.