Agramunt 'torró' (nougat)

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Agramunt 'torró' (nougat)

The ‘torró' tradition in Agramunt was first documented in the year 1741, and its fame as a traditional ‘torró' spread to the rest of Catalonia through fairs and markets. Although for several decades during the last century production was severely hampered by a shortage in ingredients, such as the hazelnut, artisanal production was kept afloat.

  • Agramunt 'torró' (nougat)
  • Agramunt 'torró' (nougat)
  • Agramunt 'torró' (nougat)
  • Agramunt 'torró' (nougat)
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Author: gastroteca.cat
Distinctive:
    • PGI Agramunt Nougat
    • PGI Agramunt Nougat
    • Produce
    • Produce

A handmade product inherited from Arab confectionary, the Agramunt torró is made from a mixture of hazelnuts or almonds, sugar, honey and egg white, formed into round or rectangular tablets and layered with pa d'àngel wafer, in various sizes and weights. It is therefore a light golden brown colour and is fragile and brittle. The minimum percentage of almond or hazelnut is 46% for the extra category, and 60% in the superior category. It is made by roasting hazelnuts, leaving them to cool and then peeling them. For almonds this process is reversed. The honey and sugar is heated with fresh egg white or its powdered equivalent. Next, the almonds and hazelnuts are mixed in.

Category: Chocolate and sweets.
Characteristic of: Agramunt
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Complementary information:

Agramunt torró is available in round or rectangular tablets of differing weights, ranging from 30g to over 1 kg. In addition to current law, the label must state the name 'Torró d'Agramunt. Indicació Geogràfica Protegida' and the logotype of the geographical indication. It is eaten mainly during the Christmas period and can be bought in patisseries all over Catalonia.

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