Xixona (or Jijona in modern Spanish) made by Antonio Colomina is the classic turrón. He provides it to the Royal Family.

Antonio roasts and chops premium Marcona almonds, then simmers with honey, occasionally stirred by large wooden spoons until it cools into a block. To make Xixona, he reheats the cooled mixture, grinds the almonds to a fine paste, and then gradually blends in almond oil and egg white as a binding agent. It consistency is similar to Middle Eastern halvah (ground sesame seeds) but has a much fuller honey almond flavor. Spaniards also call it 'turrón blando'.  (more info)

Xixona (or Jijona in modern Spanish) made by Antonio Colomina is the classic turrón. He provides it to the Royal Family.

Antonio roasts and chops premium Marcona almonds, then simmers with honey, occasionally stirred by large wooden spoons until it cools into a block. To make Xixona, he reheats the cooled mixture, grinds the almonds to a fine paste, and then gradually blends in almond oil and egg white as a binding agent. It consistency is similar to Middle Eastern halvah (ground sesame seeds) but has a much fuller honey almond flavor. Spaniards also call it 'turrón blando'.

It takes an artist with generations of experience behind him to make the proper Xixona turrón. Antonio Colomina is recognized as one of the most accomplished turroneros in the world.

Visitors to Antonio's stores know the luxury of buying turrón which is hand cut from large blocks. The turrón is meticulously cut and sold by weight using the original antique scales. Then, at the store, each piece is wrapped by hand.

Antonio has cut the bars especially for La Tienda in generous 400 gr, 14 oz portions -- 1/3 larger than our normal turrones. This classic makes a tasteful gift -- or you can simply bring it home as a magnificent Christmas treat.

The Colomina families have been artisan turrón makers for generations. Antonio's father and their fathers before them have been making handmade turrón in the village of Jijona (Alicante) from Marcona almonds and pure honey since the early 19th century.

Originally they only made turrón on a seasonal basis. Towards the end of the 19th century the Colomina family began taking the handmade products to Barcelona just prior to the Christmas season where the family would sell their artisan products in the city.

The enterprise was so successful that by 1908 the family established themselves in Barcelona where they opened four shops in the Gothic Quarter of the city.

The same original stores are open today. One is located at Cucurulla Nº 2; another at Portaferssa Nº 8, the third at Quevedo Nº 9, and a fourth store on la Gran de Gracia Nº 57. Visitors from all over the world have experienced the charm and warmth of coming into any one of these historical shops in Barcelona. Nothing has changed from the early days when their doors first opened. They are landmarks in the city.

We discovered Casa Colomina on Cucurulla Nº 2 this past year while attending a food show in Barcelona. We immediately were attracted to the magnificent early 1900's display window proudly showing the Jijona and Alicante style turrones which were obviously made in Jijona, as each of Antonio's products display the 'Denominación de Origen, Jijona'.

The Colomina family now lives year round in Barcelona but travels back and forth to the village of Jijona where their original 19th century factory still stands today. These products are made by hand, and have become recognized around the world as the finest of all artisan turrones.
  (less info)