Torrone di Cremona

Nougat from Cremona

Preparation info
  • Makes


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Cremona is the home of nougat, and they make a hard (duro) and a soft (morbido) version. High humidity will affect how long it takes the torrone to become hard enough to cut. You could add candied fruit such as orange and cedro, but the sugar from the fruit will result in a softer nougat that won’t set enough to cut into neat pieces. You need to start this the day before you wish to serve it, and will need a sugar thermometer.