Soppressata pizza represents a thoughtful integration of Italy's extensive culinary traditions with modern flavor inclinations. Along with fresh mozzarella, spicy chiles, and a bit of…
8
servings15
minutes45
minutes180
kcalTorone, a traditional Italian confection, is made by blending honey, sugar, egg whites, and toasted nuts into a chewy, fragrant, and slightly crunchy block of goodness. Created in 1441 in honor of the wedding of Bianca Maria Visconti and Francesco Sforza, Torone is perfect for celebrations, especially Christmas, and can be enjoyed year-round. The recipe involves preparing a mold, melting honey and sugar, beating egg whites, incorporating syrup, adding nuts and vanilla extract, pouring and spreading the mixture, and slicing it into small pieces. Torone can be substituted with pistachios or a mix of nuts for a different flavor profile. Stored in an airtight container, Torone can keep for up to two weeks. For a softer texture, reduce cooking time slightly.
Honey: 1 cup
Sugar: 1 cup
Water: 1/4 cup
Egg whites: 2 large (room temperature)
Vanilla extract: 1 teaspoon
Salt: A pinch
Toasted almonds or hazelnuts: 2 cups
Edible rice paper (wafer paper): For lining
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
Soppressata pizza represents a thoughtful integration of Italy's extensive culinary traditions with modern flavor inclinations. Along with fresh mozzarella, spicy chiles, and a bit of…
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