Nougat: the history of the sweet symbol of the Christmas season

Nougat, in Chinese 鳥 結 糖:, is more than just a sweet; it is a symbol of the Christmas season in Italian culture. But how did this deep connection between a dessert and a holiday develop? The answer lies in Italy's historical and cultural roots: Christmas, being a holiday that celebrates birth, family and sharing, requires at the table foods that embody these same values.

This Christmas dessert, with its rich composition of honey, roasted nuts and egg whites, represents the sweetness of life, abundance and the joy of being together. It also evokes the idea of gift-giving. In fact, even today, it is common to put nougat under the Christmas tree as a sign of good luck and prosperity for the coming new year.

Where did nougat originate?

Nougat has ancient and fascinating origins. Its roots are believed to date back to Roman times, where a primitive version of this sweet was prepared during the festive season. However, its history may be even older. Some theories suggest that it may have originated in the Middle East and was introduced to Europe through the Arab invasions.

The term "nougat" originates from the Occitan word "nogat", which is believed to have derived from the Latin word "nux gatum", meaning "nut cake". The Occitan language was historically spoken in parts of present-day Southern France, parts of Italy and Monaco.

Types of Italian nougat

Nougat has many regional variations that reflect the richness and diversity of Italian culinary traditions.

• Cremona nougat: According to local legend, Cremonese nougat was created in Cremona as a tribute for the wedding of Bianca Maria Visconti and Francesco Sforza in 1441. This rich and nutritious dessert is made with almonds, honey, sugar and egg whites. Official rules of the Cremona Nougat Municipal Denomination state that there must be at least 5% honey and no more than 25% sugar.
• Sicilian nougat: "cubaita" or "giuggiulena" is a crunchy Sicilian nougat made of honey, sugar, whole almonds, and, most importantly, sesame. The name "giuggiulena" derives from the Arabic word "juljulan," which means precisely sesame, reflecting ancient Arab influences in Sicilian cuisine.
• Sardinian nougat: In Tonara, in the heart of Sardinia, classic nougat is distinguished by the absence of sugar and a 4-hour baking time, which gives it a typical soft texture.

Spanish nougat: the story of Pablo Garrigós Ibáñez

Nougat, Spanish for "turrón," is one of the most traditional and beloved Spanish sweets at Christmas time. Its origins date back to the time of the Moors, who introduced in Spain the production of this sweet made with honey, almonds and egg whites. The city of Jijona, in the Valencian Autonomous Community, is particularly famous for its nougat production and even hosts a museum dedicated to this sweet.

Among the best Spanish producers, the Pablo Garrigós Ibáñez company boasts a place of honor. All products are made totally in the traditional way, with carefully selected raw materials and typical products such as Marcona almonds from the Mediterranean coast or orange and wild rosemary honey, harvested in the mountains of Spain's east coast.

There are mainly two types of Spanish turrón: "Turrón de Jijona" and "Turrón de Alicante." The first is a soft, doughy nougat made by grinding roasted almonds mixed with honey and egg white. The second, on the other hand, is hard and crunchy, consisting of whole almonds dipped in a caramelized mixture of honey and egg white. Both variants are often covered with thin wafer paper.

How to make nougat

Making nougat is a ritual that requires time, patience and dedication, just like the anticipation of Christmas. In many families, making this special Christmas dessert at home is a tradition passed down from generation to generation, an occasion to gather everyone around the table, share stories and create memories. But how is nougat made? If you're looking for the perfect recipe, here are some tips:

Ingredients:

• 300g peeled dried fruit (almonds or hazelnuts)
• 200g honey
• 200g sugar
• 2 egg whites

Method:

1. Toast the nuts in a 150°C oven for about 10 minutes. Let them cool.
2. Cook the honey and sugar over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture has reached a syrupy consistency.
3. In a bowl, whip the egg whites until stiff.
4. When the syrup has reached the right consistency, reduce the heat and gently incorporate the stiffly beaten egg whites. Continue stirring until the mixture becomes frothy and clear.
5. Pour the mixture into a baking dish, leveling it with a spatula.
6. Let the nougat cool to room temperature for at least 4 to 5 hours.
7. Once cooled, take the nougat out of the pan and cut it into the desired size.