Nougat was the name of a famous dessert during the XV century in Italy, prepared from whisked egg whites, honey and nuts. It is believed the recipe originates from the city of Cremona, still then famous with its musical traditions. Later varieties appeared in Sicily, for where the nougat also contained vanilla and citrus fruits, served between two thin layers of rice plates and called “torrone”. In Venice they called it “mandorlato”, because of the many almonds added. In Persia they called it “gaz”, and were serving it between thin waffle crusts together with dried apricots and pistachio. In the XVII century the recipe has been transfered to the town of Montelimar in France and from there later on in the francofon societies, such as Lebanon where today it is considered a delicacy and is seasoned with rose oil and various nuts.