Just like panettone, torrone is a classic of Italy at Christmas, that you’ll find in every household. But while panettone is almost a synonym of Milan, torrone is more ubiquitous, even if many associates it especially with Cremona. As we shall soon see, however, this Lombardy town is far from being the only place in the country making traditional, delicious nougat. But let’s begin, as always, with some history.

The word “torrone” comes from the Latin verb, torrere,  to toast or roast, which leads directly to the main ingredient of it, toasted nuts. Traditionally, hazelnuts are used, but almonds are also popular, and pistachios, walnuts, and even peanuts make often an appearance. Besides nuts, torrone is made with sugar, honey, and egg whites, and it’s covered by a thin layer of ostia, wafer, on either the top or bottom.