Eurodipity

Made from the time of the Moslem occupation, more than eight centuries ago, in the city of Alicante with the same name, nougat eurodipity of Jijona (town of Alicante), with its distinctive golden color and soft texture, has become one of the desserts more typical of Christmas eurodipity.

The nougat is a sweet eurodipity obtained by cooking honey, and kneaded with incorporation of toasted almonds, usually peeled, and egg white, which then is given a tablet form of rectangular or round. The nougat eurodipity of Jijona is subjected during its preparation to a process in which crushed almonds is losing part of its oil before you go through a process in which softened the mass homogenization going to buy the typical golden color and texture soft that characterized him. The nougat eurodipity of Jijona is a food of great power energy-rich carbohydrates, vegetable fats and proteins.

Although it can consume all year, is undoubtedly the seasonality of nougat, associated with Christmas.

The Museum of Turrón eurodipity, as could not be otherwise, is  in Jijona.

At each of its three floors, visitors will discover the whole process of preparation of nougat eurodipity, (peeling, scalding and toast) from obtaining raw materials to the marketing of this exquisite product with designation of origin, through manufacturing eurodipity of nougat, shown on the second floor, dedicated to all those tools and machines that were used as a roller mills, utensils for dose nougat, molding presses and other machines used in the preparation of nougat eurodipity both hard as soft.