Matches in DBpedia 2016-04 for { ?s ?p "Nougat (US pronunciation: /ˈnuːɡət/ NOO-gət; UK /ˈnuːɡɑː/ NOO-gaa; French pronunciation: [nu.ɡa]) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat (pronounced [ˈpa nuˈɣat]), seemingly from Latin panis nucatus 'nut bread' (the late colloquial Latin adjective nucatum means 'nutted' or 'nutty').There are three basic kinds of nougat. The first, and most common, is white nougat (\"mandorlato\" or \"torrone\" in Italy), made with beaten egg whites and honey; it appeared in Cremona, Italy, in the early 15th century, in Alicante, Spain, probably earlier but with the first published recipe in the 16th century, and in Montélimar, France, in the 18th century. The second is brown nougat (nougatine in French), which is made without egg whites and has a firmer, often crunchy texture. The third is the Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline."@en }
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- Nougat abstract "Nougat (US pronunciation: /ˈnuːɡət/ NOO-gət; UK /ˈnuːɡɑː/ NOO-gaa; French pronunciation: [nu.ɡa]) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat (pronounced [ˈpa nuˈɣat]), seemingly from Latin panis nucatus 'nut bread' (the late colloquial Latin adjective nucatum means 'nutted' or 'nutty').There are three basic kinds of nougat. The first, and most common, is white nougat (\"mandorlato\" or \"torrone\" in Italy), made with beaten egg whites and honey; it appeared in Cremona, Italy, in the early 15th century, in Alicante, Spain, probably earlier but with the first published recipe in the 16th century, and in Montélimar, France, in the 18th century. The second is brown nougat (nougatine in French), which is made without egg whites and has a firmer, often crunchy texture. The third is the Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline.".