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Torrone
Among sweets, special attention must necessarily be given to torrone, a specialty produced in the Barbagia area since ancient times (the first document mentioning torrone dates back to 1614).
The production of torrone in Barbagia arose from the need to enhance and make use of the region’s natural products: mountain honey, walnuts, and hazelnuts from the valleys. The most renowned production centers were and still are Aritzo and Tonara, but there were also other smaller towns. The people of Aritzo brought their products to Campidano, while those from Tonara, who have always competed with the people of Aritzo for the primacy of torrone production in Sardinia, handled trade in the Sassari area. Torrone was worked with a large wooden paddle that served as a mixer, which was an extremely tiring job lasting even 5-6 hours, as one could never stop stirring or all the work would be ruined. When the honey was well heated, beaten egg whites were added as a leavening agent; the process continued until the torrone reached the right consistency and its typical white color. Finally, almonds, hazelnuts, or walnuts were poured in and the mixture was transferred into special wooden boxes. Today, torrone is produced with modern machinery, but the ancient method is recreated during festivals and celebrations (Torrone Festival – Tonara – Easter Monday).
Nougat processing
Nougat processing
Almond nougat
Almond nougat
Walnut nougat
Walnut nougat
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