Authenticity, genuineness and craftsmanship of Sicilian pastry are the elements contained in each nougat or nougat, small pleasures for the palate that accompany you on a sensory journey to rediscover the flavors of the past without ever leaving the table. Sicilian sweets par excellence, which are prepared especially for the Christmas holidays!e!
By combining the green of the pistachio, the yellow of the honey and the white of the almonds, an artisanal dessert is created so good that it embodies the aromas and flavors typical of this land, mixed with the warm and lively colors that characterize its personality.
But where does the nougat come from?
In Italy there is a real clash between the municipalities, to win the creation of the traditional nougat, as we know it today. The Cremonese version is perhaps one of the best known: it is said that the nougat was prepared, for the first time, for Bianca Maria Visconti's wedding banquet with Francesco Sforza, on 25 October 1441. The shape of the nougat would faithfully reproduce the Torrazzo , the bell tower of the city (and from which the term nougat probably derives).
In Sicily we even have two different terminologies to indicate nougat: cubbaita and juggiulena. Precisely these two terms would suggest that it was the Arabs who brought nougat to the Mediterranean basin, to Sicily, to Spain and to the rest of Italy. With the terms cubbaita and juggiulena, the Arabs refer to a dessert made of honey and sesame: nougat, therefore, is nothing more than a variant with toasted and toasted seeds.
And the name Per some would derive from the Latin verb which means toast (referring to the toasting of hazelnuts and almonds). There are those who see in the word nougat an Arab origin: in support of this thesis there is the 11th century treatise De medicinis et cibis semplicibus, written by an Arab doctor, in which nougat is mentioned under the name turun.urun.
There are many typical Italian Christmas sweets, but the only sweet that truly unites us from North to South is the Torrone.