Torrone - Nougat Blanc: Entenda a função de cada uma das caldas!

Hey everyone! Ready for another video!? See the recipe at: https://www.docenamedida.com/receitas Today's recipe is about Torrone and the functions of each of the syrups used to make this sweet treat! It is said that in the mid-15th century, on the occasion of a wedding uniting two important noble families, the confectioners of the city of Cremona made a huge cake based on honey and almonds, which was supposedly shaped like the most important tower in the town, the Torrazzo (the bell tower of the cathedral, which at the time was called "Torrione") – hence the name torrone. This delicacy has many variations with many different types of ingredients, such as dried fruits, nuts, orange zest, honey pellets, macadamia nuts, pistachios, chocolate, hazelnuts, coffee, Limoncello, among others. Furthermore, variations can be found even in texture, with softer types and harder nougats, or exotic variations, such as gelato nougat, combining two divine Italian specialties. Despite this, the classic version remains the one made with peanuts, and the Cremona Nougat Festival has been responsible for maintaining the tradition of the original taste. Let's get to the recipe and enough talk!