Maria Grammatico Torrone

$19.99

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In the medieval hill town of Erice in Trapani, Sicily, Maria Grammatico makes her exceptional torrone in the traditional manner, following several precise steps.


She slowly cooks honey in a double boiler to concentrate the flavor and reduce it to a dense syrup, then whips egg whites until stiff and folds them gently into the honey. This mixture becomes a foamy mass as it cooks over low heat. During this time, she cooks sugar until it reaches the soft ball stage, then adds this sugar syrup to the honey-egg white mixture and stirs it to blend. Just as it starts to harden, she folds toasted whole almonds and pistachios into the mixture. This torrone is then poured into a rectangular pan. A wooden board is placed on top and weighted with bricks. The rich, nut-studded torrone cools until it is firm but still sticky and pliable. It is then hand cut and wrapped.

In stock

Qty

In the medieval hill town of Erice in Trapani, Sicily, Maria Grammatico makes her exceptional torrone in the traditional manner, following several precise steps.

She slowly cooks honey in a double boiler to concentrate the flavor and reduce it to a dense syrup, then whips egg whites until stiff and folds them gently into the honey. This mixture becomes a foamy mass as it cooks over low heat. During this time, she cooks sugar until it reaches the soft ball stage, then adds this sugar syrup to the honey-egg white mixture and stirs it to blend. Just as it starts to harden, she folds toasted whole almonds and pistachios into the mixture. This torrone is then poured into a rectangular pan. A wooden board is placed on top and weighted with bricks. The rich, nut-studded torrone cools until it is firm but still sticky and pliable. It is then hand cut and wrapped.

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