8-16 November
The Torrone Festival returns to Cremona. A sweet treat of probable Arab origin, classic torrone seems to owe its Italian codification to a Cremonese chef who prepared it in 1441 for the wedding of Bianca Maria Visconti and Francesco Sforza. An entire week dedicated to one of the Italian delicacies that best represents the festive season, especially Christmas. This is a gastronomic festival that Cremona dedicates to its sweet symbol, preparing the palate and spirit for the onset of winter, when nougat becomes the symbol of slow conviviality, spent around a table now bare of all dishes.
Only egg whites, honey, sugar, natural flavourings (mostly vanilla or citron) and toasted almonds - which give the sweet its name, derived from the Latin verb “torreo”, meaning 'to roast' – are the ingredients of Cremona nougat, one of Italy's Traditional Agri-Food Products (PAT). Cremona nougat stands out from products from other regions for its crumbly texture and ivory colour.
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