Torrone di Benevento con Mandorle e Miele Millefiori
Benevento
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Campania
II
Description
The canonical torrone (nougat) of Benevento, Campania's most celebrated confection — beaten egg whites and wildflower honey cooked together in a bagnomaria (double boiler) while almonds (toasted whole) are folded in, then poured onto wafer paper and pressed into blocks. The Benevento torrone is softer and chewier than the harder northern Italian versions — the honey type and cooking time determine the consistency.
III
The Thread
—Honey and almonds cooked in a bagnomaria to form nougat — the hard Spanish version; Benevento torrone is the soft Italian cousin Spanish
—Honey and egg white nougat with almonds from the Rhône — the French descendant of the same Arab-Sicilian-Campanian sweet tradition French
—Honey and egg white nougat with nuts — the ancient Persian original from which the whole Mediterranean nougat tradition descends via Arab traders Persian
IV
Flavour Context
Sweet, floral and honey-perfumed; toasted almonds add roasted nuttiness and crunch; the soft chew releases the honey slowly — confectionery that demands patience to eat well
Pillars V — VII
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