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Traditional versions from Cremona, Lombardy, range widely in texture (morbido (lit. ' soft ') and chewy, to duro (lit. ' hard ') and brittle) and in flavor (with various citrus flavorings, vanilla, etc., added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat. Some commercial ...
Spanish nougat known as turrón follows the traditional recipes with toasted nuts (commonly almonds), sugar, honey, and egg whites. [15] Torrone from Italy includes these same basic ingredients as well as vanilla or citrus flavouring, and is often sandwiched between two very thin sheets of edible rice paper. [16]
The latter lightens the dough and gives it its traditional whitish color. Traditionally, nougat was baked at home, not by skilled nougat makers (in French nougatiers). In 1701, when they were coming back from Spain on horseback, Louis, Duke of Bourgogne, and Charles, Duke of Berry stopped in Montélimar. The inhabitants offered them one quintal ...
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Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao. [ 1 ] Some of the most well-known main ingredients include ham ( jamón ) from Teruel , olive oil from Empeltre and Arbequina olives, sweet varieties of onion , and unusual vegetables such as borage and cardoon .
The thirteen desserts in the Provence Les 13 desserts de la tradition de Noël en Provence. The thirteen desserts (Occitan: lei tretze dessèrts) are the traditional dessert foods used to celebrate Christmas in the French region of Provence. The "big supper" (le gros souper) ends with a ritual 13 desserts, representing Jesus Christ and the 12 ...
Make these flavorful recipes for everything from ropa vieja to birria to tembleque to kick off Hispanic Heritage Month. Celebrate Hispanic Heritage Month with 25 recipes from Mexico, Puerto Rico ...
Mantecado is a name for a variety of Spanish shortbreads that includes the polvorón.The names are often synonymous, but not all mantecados are polvorones.The name mantecado comes from manteca (), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the name polvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.