Nougat was already known in Roman times and continued to delight Italians even in the darkest moments of the Middle Ages. It is a dessert that can be found in all regions, but it is produced in Piedmont in the areas of Asti and Alba, where it is made with an ingredient that makes it stand out from all the others: the round and gentle Langhe hazelnut PGI. Only a few kilometres separate Asti from Alba, just enough to discover two different kinds of nougat. In Asti it is made crumbly and without any coating and the ingredients are: hazelnuts, glucose syrup, egg white, vanillin, wafers, millefiori honey and caster sugar; the mixture, before adding hazelnuts, is stirred in order to increase its volume and baked for no less than 6 hours to remove all the moisture. In the Alba area, the blend is made from honey, sugar and glucose with a very high percentage of hazelnuts, which is then cooked slowly in a ""bain-marie"" in special double-bottomed cauldrons to allow water and steam to circulate. Needless to say, in both cases, the doses are at the discretion of each confectioner, who secretly guards them: each nougat is different, but they all release that sweetness that is typical of the festive season and which is also welcome at any other time of the year.
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