torrone

In a resealable plastic bag or plastic container with a lid, combine the dried fruit, nuts, torrone, dark and milk chocolates, amaretti and candied orange peel.

Sweet Nothings 2011

Excerpted here are a few standouts: a hearty cake sweetened with thickly sliced apples that's ideal for autumn, when orchards grow heavy; a playful "salad" of dried fruit and candied citrus—so abundant in the South—perfumed with liqueur and tossed with shards of chewy nougat torrone; and a century-old chocolate confection that can be thrown together without even turning on the oven.

Sweet Nothings 2011

When I was young, my father, a confectioner, would take me with him into the Calabrian mountains to buy the ingredients he needed to make torrone

Where Wine's Old World Meets New Ideas Henry Teitelbaum 2008

Let us not forget the real hallmark having eaten splendidly: food-drunkeness so profound that you leave your newly-purchased chapeau behind along with the torrone! in a paper sack under the table-- only to realize the next morning!

Two Kinds of Italy on the Lower East Side tannaz 2006

The others loved this: Siena is also famous for torrone, a soft, sticky nougat, made with egg whites, sugar and honey.

Siena Niki 2006

The others loved this: Siena is also famous for torrone, a soft, sticky nougat, made with egg whites, sugar and honey.

Archive 2006-12-01 Niki 2006

She had a table full of flavored and balsamic vinegars, cookbooks, chocolate bars, flavored oils, chutneys, jams, torrone, tomato sauces, quince paste and more.

A rambling post about my weekend on Whidbey « I HEART BACON 2005

It is the characteristic sweetener in such pastries as baklava and lebkuchen, such confections as nougat and torrone, halvah and pasteli, and in such liqueurs as Benedictine, Drambuie, and Irish Mist.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

It is the characteristic sweetener in such pastries as baklava and lebkuchen, such confections as nougat and torrone, halvah and pasteli, and in such liqueurs as Benedictine, Drambuie, and Irish Mist.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

For dessert, there's Duetto al Cioccolato, white and dark chocolate mousse with torrone praline and raspberry sauce ($9).

PegasusNews.com stories 2010