MANY a Spaniard enjoys tucking into the festive deal with of turron which might problem the strongest enamel – and finest dentures!
Turrons are a nougat-like confection, sometimes manufactured from honey, sugar, and egg white, with toasted almonds or different nuts.
They’re normally formed into both an oblong pill or a spherical cake.
Courting again to no less than the 1400s, however probably a lot additional to Roman instances, it’s a conventional Christmas dessert in Spain in addition to international locations previously beneath the Spanish Empire, notably in Latin America.
Alicante Province is one in every of Spain’s key turron-making areas with a giant manufacturing unit in Jijona which includes a museum and a customer tour.
Spain exports the snack primarily to France, Portugal and Andorra with some curiosity as properly from the US.
Turron bars will be discovered blended with peanuts, candied fruits or chocolate and might vary from bite- sized treats for kids to unique excessive finish truffles.
Jijona turron will not be as laborious as different variations and the almonds are made right into a paste leading to a chewy and sticky turron.
There’s additionally a ‘laborious’ Alicante model consisting of 60% almonds.
The Alicante and Jijona turrons have ‘protected standing’ beneath European Union legal guidelines.
That additionally applies to a 3rd model known as Torro d’Agramunt manufactured within the Lleida space of Catalunya.
Alicante Provincial Council has despatched a submission to the United Nations for an officially-recognised ‘ World Turron Day’.
The regional authority says it’s about ‘making the strengths of turron extra seen in a world context’.
It additionally desires to ‘spotlight the social, cultural, vacationer and financial positives related to nougat from Jijona and Alicante’.
One other approach of producing some turron publicity are common world report makes an attempt.
In September 2021, Roberto Pico made a 56 metre-long bar that beat a earlier report by a metre on the Alicante Gastronomy Honest.
Pico labored for per week to make the bar which included 270 kilos of almonds, egg whites and honey.
