Soft Nougat: An Ancient Sweet to Delight the Holidays
Introduction: A Dessert for All Occasions
The soft nougat is a sweet that enriches festive days, especially at Christmas time, when tables are filled with traditional sweets and delicacies of all kinds. However, nougat is not only a sweet linked to the festivities, but has a history that has its roots in very distant times, when the ancients used to enjoy this treat on a daily basis. Today, nougat is appreciated all over the world and is a symbol of tradition, craftsmanship and authenticity.
The Origins of Nougat: A Journey through Time
The Mysterious Roots of Nougat
The origins of nougat are shrouded in mystery, and there are many legends attributing its creation to different peoples and countries. Although there is no single version of the birth of this sweet, it is generally accepted that nougat has very ancient roots, probably dating back over a thousand years.
Some sources suggest that torrone originated in the Middle East, where sweets made with honey and dried fruit were already widespread. It is possible that it was the Arabs who brought the nougat recipe to the Mediterranean basin, spreading it to Sicily and throughout Italy. In Sicily, nougat is known as 'cubbaita' or 'giuggiulena', terms derived from the Arabic 'qubbayt' and 'giuggiulena' respectively, which indicate sweets similar to what we call torrone today.
The Legend of Nougat in Cremona
Another legend, perhaps the most famous, says that the first preparation of torrone in Italy took place in 1441 in Cremona, on the occasion of the wedding of Bianca Maria Visconti and Francesco Sforza. According to this legend, torrone was created especially for the wedding banquet, and its shape is said to have been inspired by the Torrazzo, the city's bell tower. Hence the name 'torrone', a sweet that would celebrate the solidity and beauty of the marriage bond.
This version of history has given nougat a strong connotation linked to the city of Cremona, which is still considered one of the Italian capitals of nougat, famous for the production of this sweet according to recipes handed down through generations.
A Cake of a Thousand Variations
Despite its uncertain origins, one thing is certain: nougat is one of the oldest sweets in the world, and its recipe has spanned the centuries, evolving and adapting to the local traditions of different countries. Today, nougat is produced in many variations, depending on the region or country in which it is made. Each variant has its own particularities, but they all share the use of genuine and natural ingredients such as almonds, honey, walnuts, peanuts and sugar.
Nougat in Sicily: Cubbaita and Giuggiulena
The Sicilian Nougat Tradition
In Sicily, torrone is known by the names 'cubbaita' and 'giuggiulena'. The cubbaita is a nougat prepared with almonds, honey and sugar, while the giuggiulena, an older variant, is prepared with sesame seeds instead of almonds. These sweets are deeply rooted in Sicilian tradition and are prepared on the occasion of religious festivities and popular festivals.
The cubbaita is a sweet that has very ancient origins and was probably introduced to Sicily by the Arabs during their domination of the island in the 9th century. The Arabs were masters in the art of confectionery and brought with them to Sicily numerous sweets made with honey and dried fruit, which have been perfectly integrated into the Sicilian culinary tradition. Even today, the cubbaita is still a popular sweet in Sicily and is a symbol of conviviality and celebration.
The Giuggiulena: An Ancient and Rare Sweet
Giuggiulena, also known as 'sesamello', is a variant of torrone that uses sesame seeds instead of almonds or walnuts. This sweet, less known outside Sicily, has very ancient origins and is a true treasure of Sicilian tradition.
Jujubulena is prepared with toasted sesame seeds, honey and sugar, and the result is a crunchy and aromatic sweet with a unique and unmistakable flavour. The preparation of jujubulena requires great skill and care, as the sesame seeds must be toasted to perfection to develop their full aroma without burning.
Giuggiulena is a dessert that is often prepared during the Christmas season, but can be enjoyed at any time of the year. Thanks to its special flavour and crunchy texture, giuggiulena is a sweet that conquers the palate from the very first bite and is one of the most authentic expressions of Sicilian confectionery.
The Preparation of Nougat: An Artisanal Process
The Ingredients: Simplicity and Genuineness
Nougat is a cake that, despite its apparent simplicity, requires high-quality ingredients and great care in its preparation. The basic ingredients for the preparation of nougat are few but fundamental: almonds, honey, sugar and egg whites. To these can be added other ingredients, such as nuts, peanuts, pistachios, and natural flavourings such as vanilla or lemon peel.
Almonds, which are the main ingredient of torrone, must be of the highest quality. In Sicily, the almonds used for the preparation of torrone come mainly from the Valley of the Temples and other suitable areas in the region, where they are cultivated using traditional methods that respect the environment and the quality of the product.
Honey is another key ingredient in nougat. To prepare Pistì nougat, we use orange blossom honey, a typical Sicilian honey obtained from the flowers of citrus groves. The orange blossom honey gives the nougat an intense aroma and a delicate flavour, which blends perfectly with the sweetness of the almonds and sugar.
Technique: An Ancient Art
The preparation of nougat requires great skill and manual dexterity. The process begins with the roasting of the almonds, which must be done very carefully to prevent the almonds from burning or losing their flavour. Toasting allows the aromas of the almonds to develop and gives the nougat a crisp and pleasant texture.
Once roasted, the almonds are mixed with honey and sugar, which are slowly heated to form a dense, homogenous mixture. This mixture is worked by hand, with slow and gentle movements, to ensure that all the ingredients are perfectly blended and that the nougat reaches the right consistency.
After processing, the nougat is laid out on a flat surface and left to cool. While cooling, the nougat hardens slightly, acquiring the soft but firm consistency that makes it so pleasing to the palate.
Once cooled, the nougat is cut into chunks and packaged, ready to be enjoyed or given as a gift. Pistì nougat, for example, is prepared with 60% pistachios, an ingredient that gives the cake an intense, aromatic flavour and a texture so delicate that it melts in the mouth.
The Variety of Nougat: Hard or Soft?
Nougat can be prepared in different variations, depending on the desired consistency. There are in fact two main types of nougat: hard nougat and soft nougat. Hard nougat is characterised by a crunchy and crumbly consistency, while soft nougat has a more delicate and malleable texture. It is obtained by adding more honey and egg white to the mixture, which gives the cake a softer and less compact consistency. Hard nougat, on the other hand, involves a greater amount of sugar, which contributes to making the cake crunchier and more resistant to chewing.
Both variants have their admirers, and the choice between hard and soft nougat depends mainly on personal taste. However, soft nougat is particularly appreciated for its ability to melt in the mouth, giving the palate an enveloping and refined taste experience.
Nougat and the Holidays: A Sweet for Christmas and Beyond
Nougat in the Christmas Period
Nougat is a sweet closely linked to the Christmas festivities, when families gather to celebrate together and share moments of joy and conviviality. During Christmas, torrone is often present on Italian tables, alongside other traditional sweets such as panettone, pandoro, and shortbread biscuits.
The tradition of eating nougat during Christmas has ancient roots, and in many Italian regions nougat is considered a symbol of abundance and good luck. Giving nougat is a gesture expressing affection and a wish for prosperity, and nougat is often included in Christmas baskets, along with other delicacies and gastronomic specialities.
Nougat on Other Holidays
Although Christmas is the time of year when nougat is most popular, it is also enjoyed on other festive occasions. In many regions of Italy, nougat is eaten during the Easter holidays, at weddings and baptisms, or during festivals and patron saint's days.
Nougat is a dessert that lends itself to sharing, and its presence on tables during the holidays is a way to celebrate the joy of being together and sharing. Whether enjoyed as a dessert after a festive lunch, or offered to guests with a coffee, nougat is a dessert that creates bonds and brings with it the warmth of family traditions.
Nougat as a Gift
Nougat is also a much appreciated sweet as a gift, thanks to its beauty and refined flavour. Offering a piece of nougat as a gift is a gesture that expresses affection and gratitude, and is a way of sharing a piece of tradition and gastronomic culture.
Nougat is often packaged in elegant boxes or jars, making it a perfect gift for any occasion. Whether for Christmas, a birthday, or a special celebration, nougat is a gift that never goes out of fashion and always wins over the recipient.
The Properties of Nougat Ingredients
Almonds: A Treasury of Nutrients
Almonds are the main ingredient in nougat, and besides giving the cake its characteristic flavour, they are also a food rich in nutrients and health benefits. Almonds are an excellent source of protein, fibre, vitamins and minerals, which contribute to general well-being and heart health. They contain healthy fats, particularly monounsaturated and polyunsaturated fats, which help keep blood cholesterol levels under control and reduce the risk of cardiovascular disease. They are also rich in vitamin E, a powerful antioxidant that protects cells from oxidative stress and helps keep the skin healthy and glowing.
Regular consumption of almonds is also associated with better weight management due to their high fibre and protein content, which promote satiety and help control appetite. In addition, almonds are a source of magnesium, an essential mineral for healthy bones and muscles, and potassium, which helps regulate blood pressure.
Honey: Natural Sweetness and Health
Honey is another key ingredient in nougat, and not only does it add sweetness to the cake, but also confers numerous health benefits. It is a natural food rich in simple sugars, which provide instant energy, but is also a source of antioxidants, vitamins and minerals. It has antibacterial and anti-inflammatory properties, and has been used for centuries as a natural remedy to soothe sore throats, heal wounds and improve digestion. Honey is also an easily digestible food, and can be consumed without problems by those who suffer from lactose intolerance or allergies.
Zagara honey, used in the preparation of Pistì nougat, is particularly appreciated for its delicate aroma and floral flavour. This honey, obtained from the flowers of Sicilian citrus groves, is a high quality product that best expresses the characteristics of the territory and enriches nougat with unique nuances of taste.
The Pistachio: A Prized Fruit
Pistachios are a valuable ingredient rich in beneficial properties, making nougat even more delicious and refined. Pistachios are an excellent source of protein, fibre, B vitamins, and antioxidants, which contribute to general well-being and heart health.
Regular consumption of pistachios is associated with numerous health benefits, including reducing the risk of cardiovascular disease, improving eye health due to their lutein and zeaxanthin content, and supporting weight loss due to their satiating power.
Bronte pistachios, used in the preparation of Pistì nougat, are considered among the best in the world, thanks to their intense, aromatic flavour and crunchy texture. These pistachios, grown on the slopes of Mount Etna, are a product of excellence representing the best of the Sicilian agricultural tradition.
Nougat in the World: A Universal Sweet
Regional Nougat Variants
Nougat is a dessert with a global spread, and each region or country has developed its own variant, enriching the original recipe with local ingredients and traditional processing techniques.
In Italy, in addition to Cremona torrone and Sicilian torrone, there are many other regional variations, such as Benevento torrone, which is distinguished by the use of dark chocolate, and Sardinian torrone, prepared with strawberry tree honey and walnuts.
In Spain, nougat is known as 'turrón' and is mainly prepared in two variants: turrón de Alicante, a hard nougat made from whole almonds and honey, and turrón de Jijona, a soft nougat made from ground almonds and honey. Both variants are very popular in Spain and are consumed mainly during the Christmas period.
In France, nougat is known as 'nougat' and is mainly prepared in the Provence region. Provençal nougat is a soft nougat made with honey, sugar, egg whites and dried fruits, such as almonds, hazelnuts and pistachios. Nougat is often flavoured with vanilla, orange blossom or spices, which give the dessert a delicate and refined taste.
Nougat and Mediterranean Culinary Traditions
Nougat is a sweet with deep roots in the culinary traditions of the Mediterranean, a region characterised by a wide variety of sweets made with honey and dried fruit. These sweets, which share many ingredients and processing techniques, are a symbol of hospitality and celebration, and represent a cultural link between different Mediterranean countries.
In Greece, for example, nougat is known as 'mandolato' and is prepared with almonds, honey and sugar. Mandolato is a sweet that is often offered to guests during festivals and celebrations, and is a symbol of good luck and prosperity.
In Turkey, nougat is known as 'koz helva' and is a crunchy sweet made from honey, sugar and dried fruit, similar to hard nougat. Koz helva is a very popular sweet in Turkey and is eaten during religious holidays and wedding ceremonies.
In the Middle East, nougat is known as 'halva' and is prepared with sesame seeds, honey and sugar. Halva is a sweet that has ancient origins and is widespread throughout the Middle East, where it is eaten daily or on religious holidays.
Nougat Recipes: Ideas for Enjoying Nougat at its Best
Soft Pistachio Nougat
Ingredients:
- 300 g shelled pistachios
- 200 g peeled almonds
- 150 g orange blossom honey
- 100 g sugar
- 2 egg whites
- 1 teaspoon vanilla extract
Preparation:
- Toast the pistachios and almonds in the oven at 180°C for about 10 minutes, until lightly golden.
- In a saucepan, heat the honey and sugar over low heat, stirring continuously until the sugar is completely dissolved.
- Whip the egg whites until stiff and add them to the honey, continuing to mix until the mixture is smooth.
- Add the roasted pistachios and almonds to the mixture and mix well to evenly distribute the nuts.
- Pour the mixture into a mould lined with baking paper and level the surface.
- Allow to cool completely at room temperature, then cut into chunks and serve.
Nougat and Chocolate Dessert
Ingredients:
- 200 g soft pistachio nougat
- 100 g dark chocolate
- 100 g fresh cream
- 1 tablespoon amaretto liqueur
Preparation:
- Break the nougat and dark chocolate into small pieces.
- In a saucepan, heat the cream over low heat, without boiling it.
- Add the dark chocolate to the hot cream and stir until completely melted.
- Add the chopped nougat and the amaretto liqueur, stirring until smooth.
- Pour the mixture into individual cups and chill in the refrigerator for at least 2 hours.
- Serve the nougat and chocolate dessert with a sprinkling of bitter cocoa or chocolate chips.
Nougat Ice Cream
Ingredients:
- 250 ml whole milk
- 250 ml fresh cream
- 150 g soft pistachio nougat
- 100 g sugar
- 4 egg yolks
Preparation:
- In a saucepan, heat the milk and cream over low heat.
- In a bowl, beat the egg yolks with the sugar until frothy.
- Add the egg mixture to the hot milk, stirring continuously to prevent lumps from forming.
- Continue stirring over low heat until the mixture thickens slightly.
- Remove from the heat and add the chopped nougat, stirring until completely melted.
- Allow the mixture to cool to room temperature, then transfer it to an ice cream maker and follow the manufacturer's instructions.
- Serve the nougat ice cream with a sprinkling of pistachio grains or chocolate chips.
Conclusion: Nougat, A Sweet That Tells History
Nougat is more than just a sweet: it is a symbol of tradition, craftsmanship and culture. Its ancient origins, its many regional and international variations, and its presence on tables during the festive season make it a sweet that tells the story and traditions of different peoples and cultures.
Made with genuine ingredients and crafted with artisan care, nougat is a sweet that conquers the palate with its unique flavour and enveloping texture. Whether enjoyed during the Christmas season, offered as a gift, or prepared on special occasions, nougat is a sweet that carries with it a piece of history and tradition, and never ceases to fascinate and delight those who taste it.
For those who love authentic sweets steeped in history, nougat is a taste experience not to be missed, a journey back in time and the culinary traditions of yesteryear, providing moments of pure pleasure and sharing.
Sicilian soft nougat