Jijona nougat and Alicante nougat mark two of Spain’s most iconic sweet specialties. Their rich history, hands-on craft, and broad recognition place them at the heart of Spanish culinary culture. Each has a Protected Geographical Indication, and together they shine as the season’s emblem during Menjars de la Terra. Some restaurants participating in gastronomy days plan to weave these nougats into several dishes, showing their adaptability across flavors and courses.
Jijona nougat, Alicante nougat and chocolate nougat. INFORMATION
History
The origin of nougat dates back to Arab times in the Iberian Peninsula, when desserts were made with almonds and honey. In Jijona, texts from the 16th century mention nougat as a delicacy reserved for major festivities. Across the centuries the craft has evolved while keeping a strong spirit of craftsmanship that defines the product.
Nougat production has evolved but always retained the spirit of craftsmanship that characterizes it.
In 1977 the Jijona collective trademark certified that nougat from this town is produced under strict rules. The Alicante Jijona and Nougat Regulatory Council oversees the use of the name, protecting rights and ensuring quality through rigorous controls.
detailing
Jijona nougat stands out with its soft texture and a pronounced almond aroma. The dessert begins with roasting Marcona almonds, a Mediterranean variety that provides its distinctive flavor. After roasting, the almonds are mingled with pure bee honey, sugar, and egg whites. The process starts with gentle cooking and then the mixture is beaten in containers called boixets, where rhythmic stirring builds the right consistency.
Jijona nougat is characterized by a soft texture and an intense almond flavor.
A nougat master, using techniques passed down through generations, ensures the cooking point is perfect and the texture reaches the desired finish. Once the mixture is ready, it rests for a few hours to release the almonds’ natural oils, signaling the quality of the final product.
Alicante nougat stands out with a crispy texture and a pale appearance thanks to the addition of egg whites. After roasting the almonds, the honey and sugar are cooked until they form a ball, a stage that yields the ideal density. At this point, whole roasted almonds are added and evenly distributed by hand.
Alicante nougat is typically set in wafer sheets, giving its signature shape. It used to be sold in large blocks, but today it is commonly sold as ready-to-eat tablets.
Name of Origin
Both types of nougat carry a Protected Geographical Indication, which guarantees quality, authenticity, and origin. The designation applies to Jijona and Alicante. It rests on traditional methods and locally sourced ingredients from trusted suppliers. To obtain PGI, producers must follow strict production rules that keep the original recipes intact.
IGP Jijona and Turrón de Alicante have also driven the international reach of nougat, with exports to more than seventy countries. The PGI marks the product for its taste, culture, and the effort behind each tablet. Exports include markets in Canada and the United States, among others.
Protected Geographical Indication (PGI) guarantees the quality, authenticity and origin of the nougat. INFORMATION
Innovation
Even with a strong tradition, the Jijona nougat industry continues to innovate. Beyond the classic Jijona and Alicante varieties, today there are contemporary versions that blend new ingredients and modern techniques. Among the most creative options are almond chocolate nougat, coconut nougat, mocha coffee nougat, and exotic fruit nougat.
Nougats in “Menjars”
From October 21 to 25 and from October 28 to 31, Menjars de la Terra will bring some of the region’s best restaurants in the Alicante area to showcase Jijona and Alicante nougat in a variety of dishes. Chefs face a shared challenge to weave these nougats into dishes, creating unique flavor pairings that delight the province’s most discerning palates.