Nougat, 1000 years’ tradition

Statistics say that each Spanish eats an average of 560 grams of nougat each Christmas. That makes a total annual production of 25,000 tons of nougat.

Nougat is a sweet which is usually made of almonds, honey and egg, usually cooked. We add no honey, no eggs, and usually no sugar. We make them cooked or raw.

The nougat is, in the Catalan region, perhaps the most typical and traditional sweet for Christmas, although it was originally eaten dessert rich in special ocasions. There is written evidence that the nougat was on the menu for the wedding of King James I’s daughter.
The origin of the nougat has its mysteries. The most plausible theory is that it is of Arab origin, like other desserts with almonds, and then from the southern regions of Valencia, especially in Jijona and Alicante was  popularized in other areas in Spain, southern France, Italy, and Latin America. The recipe is in the medieval Book of Master Robert Coch.
Almonds and honey were already used in Al-Andalus for the manufacture of many sweets. Generally the origin of nougat is located on the Arabian peninsula. This theory is supported by the Treaty « De medicinis et semplicibus cibis » the eleventh century, written by an Arab doctor, in which he speaks of « Turun ». Thanks to the culinary arts of the Arabs!
One of the first mentions nougat is written in Step 6˚ « La Generosa beating » (1570) by Lope de Rueda. The plot of the play consists of an owner quarrel with his servants because they seem to have eaten a pound of Alicante nougat which was on his desk.
In 1582, a document of the municipality of Alicante reads that from time immemorial, every year, this city of Alicante accustomed to Christmas parties, pay (..) on wages, partly in cash and partly in a present that gives them , a bushel of nougat (…).

The anonymous « Women Manual », sixteenth century, provides the first recipe to make nougat. In any case, the custom of eating nougat at Christmas was spread throughout Spain in the sixteenth century, at least among the more affluent sectors of society.

A letter signed by Felipe II in 1595 urged to reduce expenses, That nougat and fig bread for Christmas present, forbid and command that it can not spend that my city [Alicante] more than fifty pounds each year.

In the « Chronicle of the Most Illustrious, Noble and Loyal City of Alicante » the dean written in the seventeenth century Bendicho Nougat of Alicante commonly say that only manufactured honey and almonds is said to look like their white jasper pieces.

Sugar was an ingredient began to be added later, as you start to make nougat mention only from the eighteenth century, coinciding with the massive planting of sugarcane in America and the extension of free trade with America a greater number of Spanish ports, including the port of Alicante. From that time it is called nougat nougat and the snow.

In the province of Valencia, in 1881, with the arrival of making sweets to the Valencian town of Casinos, craftsmanship yolk nougat, roasted egg, hard and soft almond nougat or marzipan began.

Currently, Spain is the leading producer of nougat, marzipan and Christmas candy. In 1992, 1,400 tons of nougat Jijona exported almost exclusively to Latin America. They are also very successful in penetrating the Far East and Japan and even in countries with strong export tradition of sweets such as the UK, Germany and France.

The current development process is traditional and, although mordernas machines facilitate industrial overproduction and ensure greater standardization of quality, turronero sector is guided by the same recipe ever.

Nougat varieties we produce biological products, vegans and high quality
Nougat Jijona: Toasted Almond and agave syrup.
Nougat hazelnut: roasted hazelnut and rice syrup.
Nougat chocolate: with toasted hazelnuts, lightly salted sunflower pipes, 3 seeds (sugar)
Nougat coconut: coconut and lemon, coconut and chocolate, coconut and banana (unsweetened)

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