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Turrón (Spanish:), torró (Catalan: / Valencian:) or torrone (Italian: [torˈroːne]) is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake.
The flavor, size and color of summer truffles (Italian: tartufo estivo; French: truffe d'été; Catalan: tòfona d'estiu) is similar to that of burgundy truffles, but their aroma is less intense and the flesh is a paler hazel color.
Turrón de Alicante (top) and turrón de Jijona (bottom) Viennese nougat, a German-style variety with finely ground hazelnuts produced since 1920 Spanish nougat known as turrón follows the traditional recipes with toasted nuts (commonly almonds ), sugar, honey, and egg whites.
Black truffle (Tuber melanosporum) White truffles from San Miniato Black truffles from San Miniato. A truffle is the fruiting body of a subterranean ascomycete fungus, one of the species of the genus Tuber.
Turon (Tagalog pronunciation:; also known as lumpiang saging (Filipino for "banana lumpia") or sagimis in dialectal Tagalog, is a Philippine snack made of thinly sliced bananas (preferably saba or Cardaba bananas), rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized brown sugar. [1]
The warmest mean air temperature for WT growth in Jun–Aug is 24.3 °C (99th percentile), about four degrees above the physiological optimum for mycelial development in soil; temperatures in excess of this limit reduce the amount of mycelium in the topsoil (on about 10 cm); this may explain why T. magnatum develops extra-radical mycelium in ...
The town is famous for a type of soft nougat, known in Spanish as Turrón de Jijona and in Valencian as Torró de Xixona. This is mostly due to the extensive almond farming that has existed since the Moorish farmers originally cultivated the almond trees following the Islamic conquest of the Iberian Peninsula. Several factories produce turrón ...
Tuber melanosporum, called the black truffle, Périgord truffle or French black truffle, [1] is a species of truffle native to Southern Europe. It is one of the most expensive edible fungi in the world.