With less than two weeks until Christmas, I’m stockpiling seasonal sweets. Yesterday I stopped by my neighborhood pastry shop in Monteverde to order panettone and walked away with two chunks of torrone. The impossible to resist crumbly blocks of torrone bianco al miele remind me of Christmas Eve with my family. The snow-white candy never failed to appear on the Tringali table. The traditional version is made of cooked honey and sugar mixed with hazelnuts and sometimes egg whites. Being a dark chocolate addict I couldn’t resist the torrone fondente made of sugar, hazelnuts, cocoa and cocoa butter.
If you’re Rome for the holidays treat yourself to artisanal torrone at Confetteria Moriondo & Gariglio at Via del Pie’ di Marmo, 21/22. You won’t regret it!