Time for torrons

Along with the crunchy cylinder-shaped biscuits, neules, perhaps the Christmas delicacy par excellence in Catalonia is the torró, in all its many and varied forms. From the traditional, more widespread varieties of Xixona and Alacant to the star of Catalan torrons, Agramunt, no local Christmas can be complete without the nougat confection making an appearance on the dining table at some point.

Despite the great variety, the traditional torró is basically a mixture of almonds, honey and eggs. While its origins are still debated, the speciality was most likely of Arab origin and was certainly a luxury food reserved for the wealthy and for special celebrations. Fortunately, today just about everyone can enjoy torrons and, in Catalonia, the jewel in the crown of local varieties is from Agramunt. Torró d'Agramunt (pictured) is made with toasted hazelnuts, which are mixed with honey and egg whites, and sandwiched between two rice paper wafers.

In fact, Agramunt, which can be considered the torró capital of Catalonia, is naturally home to many of the country's main torró producers, such as Torrons Vicens. In fact, this company has even taken part in a torró revolution in recent years, thanks to the firm's collaboration with Albert Adrià, otherwise known as the best pastry chef in the world, who has created a range of original torrons based on ingredients and flavours, such as gin and tonic, cheesecake, mojito and even oil and salt. And, what's more, Torrons Vicens is not the only firm innovating with the Christmas delicacy.