{"id":23432,"date":"2025-12-24T09:00:00","date_gmt":"2025-12-24T08:00:00","guid":{"rendered":"https:\/\/www.11onze.cat\/?p=23432"},"modified":"2025-12-18T16:47:57","modified_gmt":"2025-12-18T15:47:57","slug":"torro-sweet-long-tradition","status":"publish","type":"post","link":"https:\/\/www.11onze.cat\/en\/magazine\/torro-sweet-long-tradition\/","title":{"rendered":"\u2018Torr\u00f3\u2019: a sweet with a long tradition"},"content":{"rendered":"
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If there is one thing that tells us that the Christmas holidays are approaching, it is the sight of \u2018torr\u00f3\u2019 in the windows of bakeries and on the shelves of food shops. This kind of nougat, along with wafers, is undoubtedly the star product of Christmas desserts.\u00a0<\/b><\/h3>\n

 <\/p>\n

The origin of \u2018torr\u00f3\u2019, according to the most widely accepted theory, is Arab-Jewish<\/b>. However, there are others who indicate that its origin is from the Catalan Countries, either because of its name, \u201ctorr\u00f3\u201d, or because the Catalan Countries are where it reaches its peak. This special kind of nougat has been made for centuries, from Alacant to Northern Catalonia, both in an artisanal and industrial way.\u00a0<\/span><\/p>\n

Nowadays there are \u2018torr\u00f3\u2019 to suit all tastes. As well as the traditional ones \u2014 made from hazelnuts, almonds, honey or sugar and egg white, hard and soft \u2014, there are also those with very different flavours and adapted to all the needs of customers: for diabetics, coeliacs, vegans… And for different palates and tastes: cream, chocolate with nuts, with liqueur, with fruit, with salt and a long etcetera. Because <\/span>the imagination of the master nougat maker means that every year new flavours of \u2018torr\u00f3\u2019 come onto the market<\/b>.<\/span><\/p>\n

A recipe that has survived to the present day<\/b><\/h3>\n

The main ingredients of nougat are <\/span>hazelnuts or almonds, honey or sugar and egg white<\/b>. The first cookery recipe book to mention a recipe for \u2018torr\u00f3\u2019 is the \u2018Llibre de Sent Sov\u00ed\u2019, dating from 1324 and written by an anonymous author. However, the oldest preserved recipe is for hazelnut \u2018torr\u00f3\u2019, which appears in the 15th-century \u2018Llibre de totes maneres de confits\u2019 (Book of all kinds of confits).\u00a0<\/span><\/p>\n

From Andalusian cuisine there is a recipe book by Ibn Razin<\/b>, from the 13th century. In both recipes it is said that the \u2018torr\u00f3\u2019 is made with nuts, honey and egg white, in the same proportions and following the same process. However, there is one difference between them: the dried fruit used. The Arab recipe uses almonds and walnuts, while the Catalan recipe uses hazelnuts. The Agramunt \u2018torr\u00f3\u2019 has kept the medieval recipe of the \u2018Llibre de totes maneres de confits\u2019, both in the ingredients and in the preparation.<\/span><\/p>\n

Agramunt or Xixona?<\/b><\/h3>\n

Thus, \u2018torr\u00f3\u2019 can be made in a traditional way or in an industrial way. Artisanal nougats are made in small bakeries scattered throughout the country. However, <\/span>there are some special nougats that have a seal of quality and origin<\/b>. The most traditional are hard \u2018torr\u00f3\u2019 and soft \u2018torr\u00f3\u2019 \u2014 popularly known as \u2018Torr\u00f3 of Alacant\u2019 and \u2018Torr\u00f3 of Xixona\u2019, respectively \u2014 and \u2018Torr\u00f3\u2019 of Agramunt.\u00a0<\/span><\/p>\n

In order to guarantee the quality and origin of the product, <\/span>a series of regulations have been approved that legally protect artisan nougat<\/b>. The nougats are under the regulatory umbrella of the Protected Geographical Indications (PGI) regulatory councils. These products must be produced, processed or manufactured in the place that gives its name to the indication, including traditional agri-food product designations, whether geographical or not, if they meet the requirements mentioned in Regulation <\/span>510\/2006<\/span><\/a>.<\/span><\/p>\n

Thus, \u2018torr\u00f3\u2019 of Agramunt, made in the town of Agramunt (Urgell), <\/span>is made according to the oldest known recipe and is presented in round or rectangular tablets<\/b> in the middle of angel bread of various sizes and weights. The minimum percentage of almonds or hazelnuts is 46 to 60 %, depending on whether the \u2018torr\u00f3\u2019 is extra or supreme. There is documentary evidence that nougat has been made in Agramunt since 1741, when seven master nougat-makers were registered.<\/span><\/p>\n

The ingredients of \u2018torr\u00f3 of Xixona\u2019 and \u2018torr\u00f3 of Alacant\u2019 are also almonds, honey, sugar and egg white. <\/span>The geographical identification of Xixona emphasises that the distinguishing feature is the process<\/b>, with its own traditional techniques (roasting, \u2018punto de bola\u2019 baking, \u2018arrematat\u2019, etc.) and tools (toasters, mechanics, stone mills, refiners, etc.). There is evidence that \u2018torr\u00f3\u2019 was already being made in Xixona in 1588, thanks to a report by the historian Joaquim Miret i Sans. The first records of \u2018torr\u00f3\u2019 from Alacant date from the second half of the 16th century.<\/span><\/p>\n

Some Catalan curiosities<\/b><\/h3>\n

In Catalonia, <\/span>we have known about the consumption of \u2018torr\u00f3\u2019 at Christmas and other important festivities since the beginning of the 13th century<\/b>, as the \u2018Costumari\u2019 of the monastery of Sant Cugat del Vall\u00e8s, written between 1221 and 1223. At that time, nougat was already a festive dessert that shared the table with wafers and \u2018piment\u2019 (a drink made with wine, honey and spices). There are also literary references during the 14th century.\u00a0<\/span><\/p>\n

The Franciscan <\/span>Francesc Eiximenis considered nougat to be too luxurious a food<\/b> and in his book, \u2018Ter\u00e7 del Cresti\u00e0\u2019, written in 1384, he recommended against eating nougat to combat the sin of gluttony. On the other hand, at that time there were recommendations in favour of eating nougat. For example, the court physician Arnau de Vilanova, in his work \u2018Regimen sanitatis ad regem Aragonum\u2019, praised the dietary virtues of the nuts when they were made with honey or sugar.<\/span><\/p>\n

On the other hand, we find in documents dating from 1376 that <\/span>in the monastery of Pedralbes the nuns made \u2018torr\u00f3\u2019 for other congregations<\/b>, such as the Franciscan friars. In the 14th century, nougat consumption spread to all social classes, as it is recorded that it was given to the poor at the Hospital de la Santa Cruz in Barcelona. In the 15th century, \u2018torr\u00f3\u2019 was not only eaten by monks, but also by nobles, who not only ate it, but also gave it as a gift.\u00a0<\/span><\/p>\n

Where does the name \u2018torr\u00f3\u2019 come from?<\/b><\/h3>\n

As for its name, the dictionary of the Catalan language says: \u201cs. XIV; of uncertain origin, probably from \u2018to toast\u2019, with the suffix \u2018-\u00f3\u2019 of action; perhaps also from \u2018earth\u2019 in the sense of \u2018clod\u2019, by comparison with a conglomerate of earth, which gave in Cat. \u2018terr\u00f3\u2019, \u2018terronet\u2019, with assimilation of the \u2018-e-\u2019 to the \u2018-\u00f3\u2019, favoured by the verb \u2018tostar\u2019.\u201d\u00a0<\/span><\/p>\n

It is also said that the name \u201ctorr\u00f3\u201d comes from an 18th century Barcelona confectioner called Torr\u00f3, a very popular surname at the time. Joan Coromines believes that the word \u201ctorr\u00f3\u201d was formerly \u201cterr\u00f3\u201d, and that it probably derives from \u201cterra\u201d, meaning clod of earth. On the other hand, it is also believed that it is called \u201ctorr\u00f3\u201d because its ingredients are toasted.<\/span><\/p>\n

A sweet known all over the world<\/b><\/h3>\n

Nougat, wherever it comes from, is undoubtedly a Mediterranean product. <\/span>In ancient Greece, during the Olympic Games, athletes were given a mixture of nuts and honey<\/b>. In Arab culture, there are many sweets made with nuts mixed with honey or sugar, such as \u2018halva\u2019, but they have different textures than nougat.\u00a0<\/span><\/p>\n

In the north of Italy, in the city of Cremona, they make desserts called \u2018torrone\u2019, also made with the classic ingredients of nougat. Legend has it that the name \u2018torrone\u2019 originated in 1441 on the occasion of the wedding of Francesco Sforza and Bianca Maria Visconti, dukes of Milan. To celebrate the wedding, a cake was made in the shape of Cremona Castle.<\/span> Sicily also has a nougat tradition, as do Lombardy, Veneto and other parts of Italy<\/b>.<\/span><\/p>\n

Moreover, in Northern Catalonia, making \u2018tourons\u2019 is a tradition that has been preserved and many bakers make and sell these sweets at Christmas time. It is clear that they are traditional and deeply rooted desserts when popular culture has even turned them into a saying: \u201cChristmas without nougat, no one\u2019s Christmas\u201d.\u00a0<\/span><\/p>\n

Today, \u2018torr\u00f3\u2019 is present all over the world. <\/span>This artisanal product is considered to be of high quality and, as in middle age, it is offered as a gift. <\/b>Its recognised dietary properties make it a healthy food that, as well as sweetening our lives, helps us to maintain a balanced diet.<\/span><\/p>\n

 <\/p>\n

11Onze s’est\u00e0 convertint en un fenomen com a primera comunitat fintech de Catalunya. Ara, llan\u00e7a la primera versi\u00f3 d’El Canut, la super app d’11Onze, per a <\/b>Android<\/b><\/a> i <\/b>Apple<\/b><\/a>. Des d’El Canut es pot obrir el primer compte universal al territori catal\u00e0.<\/b><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

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