 he roots of the Torrone history are based in ancient
Rome. This delicacy made of honey, almonds and
albumen was reserved for formal functions or as
offerings to the gods. Various other cultures have
versions of Torrone, such as the Arabs, who are said
to have introduced it to the Spanish. Italy has its own
well-documented version of Torrone, born on
October 25, 1441.
At the wedding of Bianca Maria Visconti and
Francesco Sforza, the bride not only had many
jewels, money and riches of every kind as part of her
dowry, but her father also offered the city of
Cremona itself. To commemorate this, the court's
pastry chefs decided to make a new confection in the
shape of the city's tower named the Torione, in
order to represent the city. By mixing almonds,
honey and beaten egg whites and cooking them for
long hours over low heat, they precisely reproduced
the large tower that dominated the city.
Needless-to-say, the sweet was a great success with the guests who came from Europe, and soon
requests for the city's special delicacy were received from all over the world.
Today, modern production techniques make Torrone easily available to everyone, and
many new versions have been developed. Among the regional variations is a more tender
Torrone from the Abruzzi region, or the variety flavored with aromatic Strega liqueur from the
city of Benevento in Campania. Torrone with hazelnuts, pistachios and chocolate is also made in
addition to the classic almonds and honey.
No longer eaten just during Christmas, but also as small snacks during the day and after
dinner, Torrone is now also available in the practical single serving packages known as
torroncini.
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