Campania
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.
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
{"Cook the honey and egg white mixture in a bagnomaria for 30–45 minutes, stirring constantly — the temperature must not exceed 80°C or the egg white scrambles","Test consistency at regular intervals — the mixture should form a firm ribbon that holds its shape when dropped from a spoon","Toast almonds at 160°C for 12 minutes — under-toasted almonds contribute nothing; over-toasted become bitter in the sweet torrone","Fold almonds in quickly and pour onto wafer immediately — the mixture firms rapidly once off the heat","Press with a flat board weighted overnight — this sets the structure and removes air bubbles"}
{"Use local Campanian wildflower honey (millefiori) — its floral complexity is the foundation of Benevento torrone's character","A pinch of vanilla and a strip of lemon zest in the honey at the start gives a subtle perfumed background","The softer Benevento style is achieved by stopping the cooking 5 minutes earlier than for hard torrone — this is the key variable"}
{"Too high heat — the egg white partially cooks and the torrone has a scrambled texture rather than smooth nougat","Under-cooking — the torrone remains sticky and doesn't set; it should be cooked until it forms a firm thread in cold water","Inadequate pressing — air bubbles remain and the torrone crumbles when sliced"}
I Dolci Napoletani — Tradizione e Pasticceria d'Arte