It is the Piedmontese dessert with the most remote origins: there is a testimony of Pliny, Roman times, according to which a local population, by the Taurini, was produced a dessert based on honey and pine nuts; the ancestor of Torrone. It was also widespread in the Middle Ages: it was served on the occasion of the wedding of Gian Galeazzo Visconti in 1395.
The Piedmontese nougat differs from the classic Cremonese one for the use of hazelnuts instead of almonds. The modification was made in 1885 in Gallo d’Alba, a hamlet of Grinzane Cavour (Cuneo), by the pastry chef Giuseppe Sebaste, who used hazelnuts, abundant and inexpensive in the Langhe.
In the dessert honey, sugar and egg white are also used, kneaded for about ten hours.
In a bigger version, this 200gr sweet is perfect to share with friends or family (or to have it by yourself if you had a bad day). Covered with gianduja, it’s so good you won’t believe it!