Francesca Ferragni in the shoes of a nougat master. Perhaps we will see this too in the new series The Ferragnez. It happened last Sunday November 14 in Cremona, his hometown, during the XXIII edition of the Feast of Nougat. For the first time, Chiara’s younger sister made a nougat, with the help and suggestions of the experts: from the mixing of the components to the cooking of the dough, up to its drafting to give the traditional shape that we all know.
The 5 secrets to making the perfect nougat (even at home) by Francesca Ferragni
Very few ingredients (only honey, almonds, egg whites and aromas) which therefore must be of high quality and a few simple precautions. No sugar then in the typical nougat of Cremona. The original recipe dates back to 25 October 1441, when on the occasion of the wedding between Bianca Maria Visconti and the condottiere Francesco Sforza, a court pastry chef made a tower-shaped cake inspired by the Torrione (now Torrazzo), the very symbol of Cremona, from which then the name of the torrone.
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