The Moors brought the treat to Europe where it became popular, most of all in Spain, France and Italy. This snack is known throughout the Tagalog-speaking Philippines as turón. In Sardinian turrone (pronounced [tuˈrɔne]). Turrón is a very old, traditional sweet of Moorish (Arabic) origin. The harder variety is known as turrón duro or Turrón de Alicante, whereas the softer kind is known as turrón blando or turrón de Jijona, in reference to the two towns in which each kind became most famous. They run in two variants: blando, ground peanuts pressed into bars with brown sugar; and duro, coarsely chopped roasted peanuts bound together with caramelized sugar and honey. To prepare the saba, cut each one into three long pieces and roll each piece lightly in brown sugar.Lay out the bowl of langka and the plated of sliced, sugared saba so you can start filling your rolls. [8][9] Abruzzo, Sicily and Sardinia also have local versions that may be slightly distinct from the two main denominations from Lombardy and Campania.[10]. The modern confection might be derived from the Muslim recipe prevalent in parts of Islamic Spain known as turun, [2] or even from an ancient Greek recipe. Turrón is commonly consumed in most of Spain, some countries of Latin America, and in Roussillon (France). Lots of pre-made choices that looked similar to Las Vegas and SoCal styles. Variations are found in several regions of the northern Mediterranean. Turrón is of Moorish origin and was invented over 500 years ago in a small town of Spain called Jijona. Turon. These bars can feature chocolate, marzipan, coconut, caramel, candied fruit, etc. In Spanish it is turrón (pronounced [tuˈron]). They differ from the Spanish version in that a lower proportion of nuts is used in the confection. The Turon family name was found in the USA, the UK, and Canada between 1840 and 1920. Torrone di Mandorle (usually eaten around Christmas): blocks of chopped almonds in a brittle mass of honey and sugar. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas . Other fillings can also be used together with the banana, most commonly jackfruit (langka), and also sweet potato, mango, cheddar cheese and coconut. The mix is then cooked a bit further, and finally removed from the heat and cut into slices. Traditional versions from Cremona, Lombardy, range widely in texture (morbido, soft and chewy, to duro, hard and brittle) and in flavor (with various citrus flavorings, vanilla, etc., added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat. Everyone was in a cheery mood and so helpful. Alicante and Jijona Turrón . Traditional Spanish turrón may be classified as: This variation in ingredients and resulting dryness reflects a continuum that exists also in amaretto (almond flavored) cookies, from a meringue to a macaroon. While wings and sliders might be common appetizers diners on the mainland are familiar with, there is another pre-dinner favorite that has long been a Filipino food staple in Hawaii — lumpia. This was 100% of all the recorded Turon's in the USA. The fruit can be eaten raw when it's fully ripe. Turrón itself can take on a variety of consistencies and appearances, however they traditionally consisted of the same ingredients; the final product may be either hard and crunchy, or soft and chewy. For the Filipino banana spring roll, see, "Manual de mujeres en el cual se contienen muchas y diversas recetas muy buenas", "The Masareal – A Sweet, Nutty Treat From Mandaue", "Turon Recipe (Banana Lumpia with Caramel)", "Valencia 'triangulo,' sacred cookies and 'leche flan' cheesecake–more reasons to celebrate the season", Foods from Spain. Another derivative is the turrones de pili, made using the native pili nut. The information in these records may include the name, age, occupation, destination, and place of origin or birthplace of the emigrant.