.jpg) Turrón fromAlicante, Spain | |
| Alternative names | Torró,torrone,torrão,turon,turrone,nougat |
|---|---|
| Type | Confectionery |
| Place of origin | |
| Main ingredients | Honey,sugar,egg whites,almonds or othernuts |
Turrón (Spanish:[tuˈron]),torró (Catalan:[tuˈro] /Valencian:[toˈro]) ortorrone (Italian:[torˈroːne]) is aMediterraneannougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake.Turrón is usually eaten as a dessert food around Christmas inSpain andItaly.
InMalta, it is sold in street stalls asqubbajd during the parish patron saint feast of the various localities. Similar products are sold in street stalls of North African Arab states such as Tunisia.
Thisnougat confection is known by similar names in different languages. In Spanish it isturrón (Spanish:[tuˈron]), in Catalantorró (Catalan:[tuˈro]), in Valenciantorró (Valencian:[toˈro]), in Italiantorrone (Italian:[torˈroːne]), in Portuguesetorrão (Portuguese:[tuˈʁɐ̃w]), and in Brazilian Portuguesetorrone (Portuguese:[toˈʁoni]). In Sardinian it is calledturrone (Sardinian:[tuˈrɔnɛ]) and in Tagalogturon (Tagalog:[tuˈɾon]).
The 16th-centuryManual de Mujeres (Women's handbook), a handbook of recipes for cosmetics and some foodstuffs, has what is probably the oldest existing Spanishturrón recipe.[1] It calls for honey and some egg whites, cooked until it becomes breakable once cooled. Once the honey is caramelized the recipe suggests adding pine nuts, almonds or hazelnuts, peeled and roasted. The mix is then cooked a bit further, and finally removed from the heat and cut into slices.
All versions of the name appear to have been derived fromLatintorrere ('to toast'). The modern confection might be derived from the Muslim recipe prevalent in parts ofIslamic Spain known asturun,[2] or even from an ancient Greek recipe.[2] One may also point to a similar confection namedcupedia orcupeto that was marketed in ancient Rome and noted by Roman poets.[3][4]
Turrón ortorró has been known at least since the 15th century in the city ofJijona/Xixona (formerly Sexona), north ofAlicante.Turrón is commonly consumed in most of Spain, some countries of Latin America, and inRoussillon (France). The similartorrone is typical ofSicily,Cremona andBenevento, in Italy. Similar confections, calledpanucha, are produced in the Philippines.
Variations are found in several regions of the northern Mediterranean.
Turrón itself can take on a variety of consistencies and appearances, however, they traditionally consisted of the same ingredients; the final product may be either hard and crunchy, or soft and chewy. Thirty years ago almost allturrón recipes followed the same specifications, but since the diversification of products there are currently dozens of varieties: chocolate with puffed rice or whole almonds; all kinds of chocolatepralines, with or without liquor, candied fruits or whole nuts; fruit pralines; and even sugarless variations (sweetened withfructose or artificialsweeteners).
Traditional Spanishturrón may be classified as:
This variation in ingredients and resulting dryness reflects a continuum that exists also in amaretti (almond-flavored) cookies, from ameringue to amacaroon.
Other varieties includetorró d'Agramunt from nearLleida,torró deXerta from nearTortosa andtorró deCasinos.
In modern times, the nameturrón has widened its meaning in Spain to include many other sweet preparations that, in common with traditionalturrón, are sold in bars of around 20 x 10 x 3 cm. These bars can have chocolate, marzipan, coconut, caramel, candied fruit, etc.
.jpg)
Torrone is a traditional winter andChristmas confection in Italy and many varieties exist. It differs from the Spanish version in that a lower proportion of nuts is used in the confection. Traditional versions fromCremona, Lombardy, range widely in flavor (with various citrus flavorings,vanilla, etc., added to the nougat); as well as in texture, frommorbido (lit. 'soft') toduro (lit. 'hard') or brittle), and may contain whole hazelnuts, almonds, or pistachios or only have nut meal added to the nougat. Some commercial versions are dipped in chocolate. The popular recipes have varied with time and differ from one region to the next.Torrone di Benevento fromBenevento, Campania, sometimes goes by the historic nameCupedia, which signifies the crumbly version made with hazelnuts. The softer version is made with almonds. Thetorrone di Benevento is considered to be the oldest of its kind since it predates Roman times and was widely known in the territories of Samnium.[6][7][unreliable source?] Although originally resembling sticky paste, it now differs only marginally from the varieties oftorrone di Cremona.[8][9]Abruzzo,Sicily andSardinia also have local versions that may be slightly distinct from the two main denominations from Lombardy and Campania.[10] The co-founders ofToblerone were also inspired bytorrone when choosing the name for their chocolate.
_(30092810110).jpg)
InPeruvian cuisineturrón generally is soft and may be flavored withanise. The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey), was modified in a variety of ways. One common variety found in Lima isturrón de Doña Pepa, an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (orLord of Miracles) religious procession, during October.
.jpg)
.jpg)
Cashewturrón (Philippine Spanish:turrones de casúy;Spanish:turrones de anacardo) fromPampangaProvince is a derivative. It is a bar ofmarzipan made with cashew nuts, and wrapped in a white wafer. Unlike in the rest ofHispanidad, this candy is not associated with the holiday season. Another derivative is theturrones de pili, made using the nativepili nut.
A similar delicacy is themasareal ofMandaue,Cebu which is made from finely-ground boiled peanuts, sugar or syrup (latik), and water. It is typically not as dry as theturrón, however.[11][12][13][14]
A derivative but very differentstreet food is theturón, which is a dessert version of the Filipinolumpia. The most common is theturón na saging, which are sliced banana orplantain dipped inbrown sugar, wrapped inspring roll wrappers, and deep-fried. However, there are numerous other fillings ofturón, includingube,sweet potato, and even peanuts, like theturón de mani.[15][16][17]
In Puerto Rico,turrón is calledturrón de ajonjolí (sesameturrón). Puerto Ricanturrón is made with toasted black and white sesame seeds, ground cinnamon, lemon juice, bound together by caramelized brown sugar and honey. Other varieties include almonds, lime zest, sunflower seeds with flax seeds, orange zest, and toasted coconut flakes.
In Cuba,turrón de maní (peanut nougat) is a traditional sweet treat. Snack-sized bars are usually peddled across bus stops and crowds, though family loaves of up to two pounds are also available. They run in two variants:blando, ground peanuts pressed into bars with brown sugar; andduro, coarsely chopped roasted peanuts bound together with caramelized sugar and honey.
Various types ofturrón/torrone that haveprotected geographical status under EU law include:
Others, such astorrone di Cremona (Italy) have protected status by (but not limited to) the country that produces it.
