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| Credits to the owner |
Growing up in Sicily is one of the best and most remarkable experiences of my life. I cant even begin to tell you how formative my childhood was in shaping me to the person that I am today. Every time I think about my younger years I cant help but also think about my favorite Italian confection and how my Papa would always indulge me on weekends for being such a good and helpful boy. I would help out at the farm after school and do chores with Mama and as my rewards I could help myself to as much Italian Candy as I could eat after church on a Sunday. I was smart enough to realize at young age that if I ate too much candy I wouldn’t be able to enjoy dinner and growing up in such a deeply rooted Italian family, no growing bambino would pass up their Mama’s delectable dinner for a sugar high. Italian food is soul food and match that with a good helping of candy- each weekend was pure heaven.
Last Wednesday a colleague of mine got a package from his sister who is currently in Sardinia and he was kind enough to bring some treats that he received to the office. One of the things that sparked my memory lane was a handful of chocolate eggs that he passed around. It reminded me of the great Sundays I had with my family and those sweet, delicious rewards that my Papa lovingly awarded me. This reminded me of some of my favorite Italian food and the best candy- chocolate bars, sweet lollipops and of course the best kind – the home made kind. Holidays and special occasions would always be extra memorable because my Mama would make Torrone for us, a traditional Italian candy that is made from sugar, eggs whites, honey and drizzled with toasted nuts. I remember I would horde my share so I could enjoy them well beyond the holidays. Now to be absolutely authentic when enjoying your Toronne you have to do it how Italian families would normally do. Toronne is mostly packed in long rectangular shapes and the almonds can be seen covering the candy. It looks like a super-sized candy bar that is traditionally eaten after meals. There are many different variations of torrone, some make them soft and chewy others make it hard and crunch but it is always served with bitter liquor such as a Sambuca or Strega.
How do I describe Torrone? Hmm think about a sticky yet sweet and crunchy candy that is bursting with flavor and a toasty after taste. Torrone is at the heart of every Italian family and is most popular during the Christmas season but you can enjoy it any time of the year if you wish. The origins of this favorite Italian confection is quite unclear, No one really knows who invented it and where it originated from. Unlike the Panettone for example, which is proudly Milanese as every Italian will attest to, the origins of torrone is murky and unclear. Its been said that various similar confections have been prepared long since the early Roman times but the first notable mention of torrone is from the Renaissance era from the Spaniards. Would that mean that torrones actually came from Spain and arrived at the shores of Italy via the Sicilian coast? Others have speculated that torrone is not an original Italian food and came from Egypt or somewhere in North Africa since these regions are known for enjoying sweetened candies that are rich in honey and sesame seeds. There is one certain fact about torrones that is irrefutable: it has been part of ancient Italian Christmas tradition and is made of the same ingredients, no matter what region of Italy it is prepared.
With the popularity and Italy’s love of torrone, these places have perfected the creation of this confection and have been hailed as the best places for torrones anywhere in Italy: Sardinia, Sicily, Abruzzo and Calabria are distinguished for their superb torrones particularly for their flavorful hazelnuts that grow in the region. The kind of nuts used and the toasting process affect the taste of torrones significantly. I am going to share my family’s recipe for torrones. I hope you will find the same joy in this confection as have my family for many years. I try to make small batches of them whenever I have the ingredients and the time. Making torrones just connects me back to my roots and reminds me of a fun-filled childhood filled with Italian Candy. When it comes to Italian food, this traditional candy is a true gem.
Ingredients
2 cups of Italian honey
3 cups of grated, Italian hazelnuts
A cup and a half of almonds
A cup and a half of sugar
3 egg whites
1 large lemon
Some grated orange rind.
Paper thin wafers
Cooking Directions:
1) Prepare your double boiler and place the honey into the pan while simmering for about an hour and a half, while constantly stirring with a wooden spoon or ladel.
2) Start toasting your nuts in the oven, about 15 minutes will give you a nice golden color and transfer to a bowl to cool. About 10 minutes before your honey is done, place your sugar into a small pan and add seven tablespoons of water and caramelize over low heat.
3) Beat the egg whites using a spoon until soft peaks form and slowly fold it into your honey. Mix it thoroughly for three minutes and slowly add the caramelized sugar and mix thoroughly once more.
4) Add your nuts and proceed to add your grated lemon and orange rinds while mixing for three minutes.
5) Take the mixture and pour it into a baking dish that is lined with paper thin wafers. In Italy its called an ostie and can easily be found. If you are short of supply you can use buttered cooking paper or rice paper substitute depending on your preference. Now cover your mixture with your
lining and flatten the mixture by pressing it down using a spatula.
6) Try to put some weight on top of your torrone mixture to keep it flat for about an hour.
7) Once the candy is cooled and hardened you can turn the pan upside and cut it into your preferred size.
8) Store your torrones in a suitable candy box or jar and line each torrone with wax paper. I am really happy that I got to share one of my favorite treats. Of course not all of us are not mavericks in the kitchen but that doesn’t mean that you cant enjoy the best flavors of Italian Food. For those who are now wizards in the kitchen and would like to savor a taste of Bene italia the easy way I remembered one of my favorite confections growing up. Anyone can appreciate the taste of fine chocolate but nothing spells the grandeur of Italian chocolate for me than the Gardini Bitter Chocolate and Gianduia with Sea Salt.
My favorite Italian chocolate
Gardini Extra Fondente Gianduia Salata is probably heaven in each bite. Purchasing it outside of Italy may be a little pricey with some gourmet stores retailing it for about fifteen dollars for four ounces but its an experience that you don’t want to miss. The cacao beans are imported from Venezuela but are processed and flavored in Italy. This chocolate has won quite a few awards
and righteously so!
Upon tasting this amazing confection you can enjoy the robust cacao chocolate shell that’s infused with hazel nuts which give it a true toasty experience. You wont have any hit of sugar or oil in this chocolate bar, since its prepared perfectly, making the taste truly balanced with no aftertastes or slimy feeling in your tongue.
Gianduia Salata
Another chocolate bar that I absolutely adore, this is a more concentrated dark chocolate variety that is truly plentiful and delectable to the palette. This chocolate bar is quite huge, think of a super-sized Hershey bar. The packing for this is fairly idyllic, wrapped in a simple cellophane wrapper it does its job of slightly masking the chocolatey surprise that is waiting to be enjoyed.
What is really amazing about this chocolate bar is what you will find in each of it’s domes. Each dome of this Italian candy is filled with a ground hazelnut paste that is made from choice nuts, sea salt and milk components. This marries well with the semi-sweet balance of the dark chocolate.
Once the chocolate bar melts in your mouth it presents with a soothing creaminess and leaves a woody bouquet with traces of wild cherry and fig. The hazelnut paste is truly remarkable, it presents a buttery and smooth texture that doesn’t leave any stickiness. The sea salt is the icing on top providing an exotic finish to this rich and divine treat. The roast of the nuts is also a notable quality, with a delicate warmness that merges with the creaminess of cacao.
