# data[].attributes.body
I will share with you the "Mandorle atterrate di Cisternino"

These sweets are sugar roasted almonds typical of my home town.  It is an old recipe that consists of toasting almonds and pouring them into hot sugar. Then they need to dry on a board. They are “grounded” or “atterrate”. In our tradition, in the past but also in modern times, on their wedding day , the bride and the groom use to give a packet of these sweets together with a small present,  to their guests.

# data[].attributes.body
I will be happy to have you taste Torrone- It is a traditional nougat that can be found in many regions throughout Italy. The word torrone means to toast. Torrone is made with toasted almonds, honey and other ingredients including egg whites.

Since the 16th century, torrone has been a traditional product of the city of Cremona in Lombardy. It was considered a valuable treat and was often purchased by influential townspeople who would give it as gifts during the Christmas season.

In the 16th century, torrone was made and sold by local apothecaries, whereas in the 19th torrone was made by pastry chefs and. Eventually, factories were built to make this sweet and torrone became and industrialized product.

Torrone di Cremona IGP is divided into two types, the classic and the soft, or tenero, based on the amount of egg white used. Both types can dipped in dark chocolate or not, and made with almonds or hazelnuts.

Torrone is made using the same ingredients and methods as it was in the past. Egg whites and honey is poured into a large pot and the ingredients are mixed quickly until they have formed a dense, white mixture. Next, the mixture is heated and mixed slowly. At this point, a small amount of sugar can be added, before adding the toasted almonds or hazelnuts.

Then natural aromas like vanilla or citrus can be added and the mixture is stretched by hand and placed in wooden molds lined with an edible wrapper. After it cools, the torrone is cut into the desired shapes and then packaged for sale.

# data[].attributes.body
I will bring Amaretto biscuits to present traditional Italian sweets.

Amaretto is a pastry biscuit, very common in my region Apulia, in the South of Italy.

Amaretto biscuits origins are very far, they were born in Italy in the Middle Ages, towards the end of the XIII century, they spread to the Arab countries and, during the Renaissance, throughout Europe.

This old recipe is the same still today, the pastry amaretto is made with almond paste, with sugar, egg white, sweet almonds and bitter almonds and armellines.

They are soft and similar to marzipan, it has a rounded shape, like a small shell, and a cracked surface.

# data[].attributes.headline
Louise Schaumann Vogn, Denmark.                                                           

# data[].attributes.subject
Louise Schaumann Vogn, Denmark.                                                           

# data[].attributes.body
Usually people drink a strong alcoholic drink called Snaps at Christmas time. We don't really like the taste of it, but people drink it anyway (mostly men). My mother produces a female version of this drink with plum, cherry or other berries. This is delicious and tastes more like a liquor.  will bring that to Guadeloupe.

# data[].attributes.body
To present traditional danish food and culture around that, I will bring traditional danish cookies called danish butter cookies. They are usually served in the afternoon with coffee or tea. I bring hot chokolade with whipped cream, which is usually served, when we celebrate birthdays. Danish people love chocolade from the danish compagny "TOMS", so I will bring chocolate turtles from that compagny (and cross my fingers, that they will not melt on the journey).