Italian torrone is a sweet of ancient origin I fondly remember from childhood as being appealingly exotic (and darned sweet). It is a nougat made with egg whites, honey, sugar, and nuts, and the kind we used to get at Christmas was wrapped in edible rice paper wafers. Each piece was in a pretty little box. I wish I knew if my Italian maternal grandmother ate it in her youth in Lombardia in northern Italy, or my grandfather down south in Abruzzo.
In recent years I found long bars of it (sometimes chocolate covered) at Marshalls or TJ Maxx. When I was in Florence a couple years ago I was surprised to see big round “cakes” of it cut up and sold in wedges at the candy stores, in many different flavors. I spied some covered in pastel hued fondant for Easter at DePalo’s Fine Foods in New York last spring, and tried some of that.
And just last weekend I hit the “motherload” locally, finding big wedges in several flavors made by Revoltini at Dolce & Clemente’s Italian Gourmet Market, which recently opened in the Washington Town Center (conveniently near Delorenzo’s Tomato Pies).
Pictured here are slices of limoncello and tiramasu flavors. Dolce & Clemente’s is definitely worth a visit; they sell fresh and cured meats, deli items, cheese, Italian groceries, baked goods (those looked very interesting), and breads, and the prepared foods case is extensive. Their sandwich menu is as long as your arm. The place was packed at 4:00pm on a Sunday as people bought prepared foods for dinner and the workweek. I can’t wait to go back when I have more time to browse.