Almond nougat

torrone 13

A typical dessert of the period before and after the feast of S. Agata, the patron saint of Catania.


  • 200 Article. Almond;
  • 100 Article. sugar;
  • 1 spoon of honey;
  • 1 orange zest.
  • Olio e.v.o q.b.


  1. In a frying pan toast the almonds.
  2. Remove the almonds in the same pan and dissolve the sugar.
  3. Add chopped zest and honey.
  4. When the sugar has melted add the toasted almonds and amalgam.
  5. Prepare a sheet of expensive oven with some olive oil.
  6. Pour on greased baking paper and paves the hot mixture with a knife.

Bon appetite!

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