HE jijona nougat And Alicante nougat Thanks to their history, artisanal production processes and international recognition, they are two of the most representative products of Spanish gastronomic culture. with one Protected Geographical Indication (IGP), jijona nougat And Alicante It is the star product of the season ending «Menjars de la Terra». Restaurants selected for gastronomy days will include this culinary gem as an ingredient in some of their different dishes, demonstrating its versatility.
History
The origin of nougat dates back to Arab times in the Iberian Peninsula, when similar desserts were made with almonds and honey. The documented history of nougat in Jijona appears in texts from the 16th century, when it was first recognized as a delicacy reserved for major festivities. Over the centuries, nougat production has evolved but always remained at the same level. craft spirit this characterizes it.
In 1977 the collective trademark «jijona» This town has only certifying that nougat is produced in accordance with strict rules. Alicante Jijona and Nougat Regulatory Council may bear this name. Since then, the Council has been responsible for the protection of names and rights. to guarantee product quality through strict controls.
detailing
HE jijona nougat It stands out with its soft texture and intense almond aroma. The preparation of this dessert begins with roasting. Marcona almondIt is a Mediterranean variety that gives it its characteristic flavour. After roasting, the almonds are mixed. Honey pure bees, sugar and egg whites. The process involves initial cooking over low heat and then blending in containers called boixets; here the mixture is beaten rhythmically to achieve the proper consistency.
HE nougat masterUsing techniques passed down from generation to generation, he is responsible for giving the perfect “point” to the cooking and ensuring that the nougat acquires the desired texture. Once the mixture is ready, it is left to rest for a few hours to release the natural oils of the almonds, which is a clear indicator of the quality of the final product.
HE Alicante nougatFor its part, it stands out with the following feature: crispy texture and its whitish appearance thanks to the addition of egg white, which acts as a bleach. After roasting the almonds, we cook the honey and sugar until they form a ball, which is a technique that allows us to achieve the ideal consistency. Once this point is reached, whole roasted almonds are added, evenly distributed throughout the mixture using a manual process.
Alicante nougat is characterized by being covered waferThis gives it its characteristic shape. It was traditionally sold in large blocks, but is now available in ready-to-eat tablets.
Name of Origin
Both types of nougat Protected Geographical Indication (PGI), which not only guarantees qualitybut also its originality and its origin. This certificate is valid for both Jijona and Alicante nougats. They are made according to traditional methods And? Ingredients come from trusted local sources. To achieve PGI, nougat companies must comply with strict production regulations that ensure the final product adheres to standards. recipes original.
IGP Jijona and Turrón de Alicante also played key roles. international projection of nougatwill facilitate export more than 70 countries all over the world. This seal of quality allowed the nougat to be evaluated not only for its taste, but also for the tradition and effort behind each tablet.
Innovation
Despite the strong tradition surrounding nougat, nougat industry Jijona hasn’t stopped innovating. In addition to the classic nougats of Jijona and Alicante, today you can also find contemporary varieties that combine new ingredients and modern techniques. Among these new versions, more creative options such as almond chocolate nougat, coconut nougat and mocha coffee nougat or exotic fruit nougat stand out.
Nougats in “Menjars”
Between 21 – 25 October and 28 – 31 October, «Menjars de la Terra» You will visit some of the best restaurants in the area l’AlacantiThey all have a common challenge: to incorporate Jijona and Alicante nougat into different dishes, creating unique flavor combinations that will surprise the most demanding palates in the province.