Maria Grammatico maintains traditional methods and standards for all the sweet treats and pantry items she creates at her small rustic pasticceria in Erice, Sicily. Maria's early life was very difficult, living in an cloistered orphanage until her early twenties. There, the nuns taught Maria the art of marzipan confections and other Sicilian treats. She, along with the other children from the orphanage, would go into town and sell the treats to supply much needed income for the convent and orphanage. Her story is told in the book she wrote with Mary Taylor Simeti, "Bitter Almonds~Recollections and Recipes from a Sicilian Girlhood".
When Maria left the orphanage she took with her the recipes and traditions she had been taught. She then opened Maria Grammatico Pasticceria in the hill town of Erice. By sourcing the best quality ingredients and applying the time honored methods she had learned, Maria has gained international recognition for her biscotti, torrone, cakes and savory pantry condiments. She regularly welcomes travelers from all parts of the globe to take coffee and indulge in her artful creations.
Torrone is traditionally made by following several precise steps. Honey is slowly cooked in a double boiler to concentrate the flavor and reduce it to a dense syrup. The egg whites are whipped until stiff and then gently folded into the honey. 
The mixture becomes a foamy mass as it cooks over low heat. During this time, sugar is cooked until it reaches the soft ball stage. The sugar syrup is added to the honey-egg white mixture and stirred to blend. Just as it starts to harden, toasted whole almonds and pistachios are stirred into the mixture, resulting in torrone. The torrone is then poured into a rectangular pan. A wooden board is placed on top and weighted with bricks. The torrone cools until it is firm but still sticky and pliable. It is cut by hand and then wrapped.
200 gr/7.1 oz
