Termini's 25 days of Christmas!
Day one: Filbert Torrone
This is the original recipe that was brought over by Giuseppe Termini from his home town of Enna, Sicily. This torrone can only be made in cold weather as it is sensitive to heat and humidity-- toasted filberts are folded into cooked sugar with a couple of secret ingredients. Once cooled, each piece is hand cut using all of Giuseppe’s original tools that date back to the turn of the century. Available only during the holiday season.
This is the original recipe that was brought over by Giuseppe Termini from his home town of Enna, Sicily. This torrone can only be made in cold weather as it is sensitive to heat and humidity-- toasted filberts are folded into cooked sugar with a couple of secret ingredients. Once cooled, each piece is hand cut using all of Giuseppe’s original tools that date back to the turn of the century. Available only during the holiday season.
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