Talk:Turrón

Untitled

http://www.torrone.co.uk/history.html

On this link you can find a different origin to Torrone (which Spanish correspondent is Turrón), dating to the romans, with the first documented appearance a century before the one quoted here, in 1441, for a party in Cremona, Italy, which is the recognised Italian 'capital' of Torrone.

I've seen differing claims about the etymology of this word. I've heard the wedding story, which would be a nice explanation, but it does sound suspiciously like a folk etymology.

According to https://it.wikipedia.org/wiki/Torrone#Evoluzione , every year Cremona celebrates the 'Festa del Torrone' https://www.festadeltorrone.com/2017/ , which commemorates the torrone served at the 25 October 1441 wedding banquet of Francesco Sforza and Bianca Maria Visconti. This should be mentioned in the article and should not be dismissed as folk etymology. Italus (talk) 01:47, 20 January 2018 (UTC)

As for the Romans having torrone/nougat, please see my comments at talk:nougat#Nougat in Antiquity?. If you know of any other ancient evidence for this confectionery, I would love to hear it. --Iustinus 16:56, 25 November 2005 (UTC)

Late 15th c Spanish citation

For what it's worth, the word "turron" appears in this sense in Nebrija's dictionary.

--Mariannep 17:59, 5 September 2007 (UTC)

Copyedit

I've cleaned up a lot of the English in this article, which sadly has meant losing the Catalan/Valencian tone to a lot of it - in English you just won't see names like Alacant. And since the article is called Turron, I've changed a lot of the uses of the word turro. On the origin question, I can't help thinking that the current distribution of turron (+ Montelimar nougat) corresponds pretty darn closely to the map at the top of the Conquests of Hannibal article :-))) Given that almonds and honey are such characteristically Arab/Near East ingredients, my wishful imagination can't help but imagine that nougat was a Carthaginian invention, whose recipe was disseminated in the wake of the elephants to the region around New Carthage and elsewhere. The Romans might have assimilated it, but it was in the former Punic provinces where it really took hold. I've absolutely no evidence for this though :-)))) FlagSteward 15:43, 19 September 2007 (UTC)

Delightful theory! I wonder if anything in Cato comes close. --Iustinus (talk) 04:29, 12 March 2008 (UTC)

Interpretation of 16th c. recipe

I'm not sure where someone got the idea that the honey is to be caramelized. It's not. What they describe is probably a "hard-ball" stage, analagous to that of cooking syrup to make candy. --Mariannep (talk) 17:49, 29 September 2008 (UTC)

External links modified

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Merger proposal

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.

The result of this discussion was no consensus. --Herbeater (talk) 05:56, 6 July 2018 (UTC)

---

-- ↓ Moved from above ↓ --

Proposed merge

I don't agree with the proposed merge to nougat. Turrón is a broader term. I've had turrones that would not qualify as nougat. - Jmabel | Talk 06:02, 24 March 2006 (UTC)

-- ↑ Moved dfrom above ↑ --

Merger with Nougat was proposed by 191.248.217.173 in this edit.

• Support I support the merge, as the contents in Turrón and Nougat overlap greatly scope-wise. --Phonet (talk) 22:17, 10 January 2018 (UTC)
• Mostly oppose. As another editor remarked some years ago (see section Proposed merge), in Spain the concept of turrón has widened to include other sweets that have a composition very different from the original (almonds and honey). --Jotamar (talk) 21:11, 12 January 2018 (UTC)

Turron de Yema in Spain

Turron de yema (egg yolk) and yema tostada are also popular in Spain and its former colonies. In Cuba they are very popular at Christmastine. Also popular a Christmas is membrillo - quince paste. https://en.wikipedia.org/wiki/Quince_cheese These are often served alongside dates and figs. Ileanadu (talk) 17:27, 30 December 2018 (UTC)