Snapshots from Italy: Torrone Therapy
Last week, I polished off what was left of the Christmas torrone that was left in the candy dish on my desk. I was parsing it out slowly, weekly, hoping to stretch out the nutty-sweet pleasure until Easter candy would arrive. Alas, the last few pieces went down my throat during a painful round of convulsive sobbing over the exchange rate. Since that situation shows no sign of easing any time soon, it was time to head out for some reinforcements today.
Torrone is made all over Italy, and nearly every region puts its own particular slant on it, embellishing the nougat candy with local ingredients and flavors. Some versions are firm and chewy, others soft and creamy, studded with almonds, walnuts, pistachios, or hazelnuts, alone or in combination. Benevento’s torrone is flavored with Strega, the native liquor; further south it is enlivened with lemon or orange, and in Piemonte it is always packed with the region’s richly flavored hazelnuts.
