milano.repubblica.it
Cremonese Torrone: History and Production
Cremonese torrone, a traditional Italian confection, is explored in this piece, including its production methods, origins, and cultural significance.
Italian
Italy
LifestyleItalyFoodFestivalTorroneSweets
Festa Del TorroneSperlariAlberghiero Einaudi
Massimo RivoltiniFrancesco SforzaBianca Maria ViscontiGerardo De CremonaCarlo Cracco
- What is the ideal texture of Cremonese torrone?
- A key distinction of Cremonese torrone is its texture. According to a 20th-century standard, it should break like glass, indicating its ideal crispness and friability.
- What is the key to making perfect Cremonese torrone?
- Cremonese torrone is similar to salami; it needs to age for at least two or three months for the flavors to blend. This aging process gives it a long shelf life, lasting up to two years.
- What are some of the highlights of the Festa del Torrone?
- The Festa del Torrone in Cremona features hundreds of producers showcasing various torrone types. The festival includes cooking shows, historical reenactments, and music, celebrating the long history of this sweet treat.
- How does Cremonese torrone differ from other types of torrone?
- The Cremonese torrone is differentiated by its unique production process. Unlike Spanish torrone, the almonds are toasted at low temperatures, preserving their white color. Additionally, the wafers used in the process are now made from potato starch, making the torrone gluten-free.
- What are the origins of torrone, and are there any debates surrounding them?
- The origins of torrone are debated. While the Cremonese associate its origin with a local legend from 1441, an 11th-century Spanish document mentions an Arab sweet called 'turun', a probable ancestor.