In some Francophone countries in the Middle East, Nougat has become a staple of the local confectionery offering.
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The first, and most common, is white nougat, made with beaten egg whites and honey; it appeared in Cremona, Italy in the early 15th century and in Montélimar, France, in the 18th century.
Casinos is a village with a former tradition of production of Sugared almonds, dragées (Peladillas) and Spanish Nougat, Turrón, Torró de Casinos.
One common variety found in Lima is Turrón de Doña Pepa, an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (or Lord of Miracles) religious procession, during October.