Flavor it however you like with different extracts or candy oils, fold in dried fruits and nuts for a riff on the classic Italiantorrone, or use it as inspiration for your own homemade candy bars
This northwestern region of Italy, is famous for egg pastas, vitello tonnato, the boiled-meat dish, bollito misto—plus well known red wines like Barolo, Barbera and Barbaresco
jovinacooksitalian | Healthy Italian Cooking at Home
Procedure for the Torrone Cream. Procedure for the Liquor Cream. The main ingredient of this chilled dessert is Torrone, an Italiannougat made from honey, almonds, pistacchios or hazelnuts, sugar and egg whites
“When I lived in Turin, I worked for many years as an attendant at Lingotto (one of the biggest Italian arenas) and consequently, I was present at a lot of exhibitions and fairs about food
I have many memories of chocolate candies, Ferrara-ItalianTorrone (nougatcandy), Hershey’s chocolate kisses, and of course we can’t forget the Baci chocolates, from Perugina
Whip them until they form a foamy mass. Use a sturdy chopping knife to cut the nougat into small pieces, then grind it to a granular consistency in the food processor
In Italy “torrone” (nougat) is a fairly common flavor for gelato. A front on which “Maestri delle Gelateria” is fighting for is related to the craftsmanship that supports real Italian gelato
