1. “TORRONE MORBIDO” Soft Nougat

2. Birth of the nougat… The nougat has ancient origins. It was probably prepared in 1441 on the occasion of a great marriage between Bianca Maria Visconti and Francesco Sforza. The cake was made in Cremona, a small town near Piacenza, it has the shape of “Torrazzo”, the beautiful bell tower built next to the Cathedral in Cremona.

3. “TORRAZZO”: the Cathedral’s bell tower

4. Ingredients 720gr sugar 240 ml water 60ml glucose syrup 480gr honey 120 gregg white 60 gr sugar 2 wafer rectangular sheets 100 gr orange peel 500 gr peeled almonds 500gr hazelnuts 80 gr pistachios

5. Whip the white of eggs together with 60 gr sugar

6. Pour the honey into a pot Make 720 gr sugar get hot with water and glucos syrup

7. Mix warm honey white of the eggs and sugar whit syrup … stir slowly …

8. Toast almonds, hazelnuts and pistachios into the oven; then add them to the mixture you made before when they are hot.

9. Mixturing and shaping Put a wafer sheet in a baking pan Cover the mixture with the second sheet and let the cake get cold.

10. Confection: cut the nougat into small slices

11. Wrap the nougat into a Christmas paper and …

12. … Merry Christmas by… 5° A 4° A