Torrone di Nocciole

Along with honey, sugar, glucose syrup, and egg whites, the other main ingredient in torrone di nocciole is the local Piedmontese hazelnut. Cities in the region have their local version of torrone di nocciole, most noted of which are torrone Asti and torrone d'Alba e delle Langhe. It was invented in the 19th century by the confectioner Giuseppe Sebaste — because they were cheaper and accessible, he opted for local Langhe hazelnuts instead of the more typical almonds. Torrone di nocciole was initially a Christmas treat only, but nowadays, one can enjoy them every day of the year.