The torrone from Barbagie and its conquest of Italy

The torrone it is one of the characteristic sweets of the Barbagie, even if nowadays it is easy found in the large part of Sardinia (and even in other localities of Italy) thanks to the peddlers who attend the most important local festivals. The torrone is made of a mixture of honey, peeled and toasted almonds (some are with nuts) and the egg white.

After a long backing time, the boiling paste is poured on the forms, proper copper containers, generally of rectangular shape: a thin piece of wafer is positioned on the bottom and after on the top. This specialty of the Barbagie is served at ambient temperature. Particularly renowned are the torroni of Tonara, Aritzo and Desulo.

Foto di Luigi Corda