The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Barbero revisits the traditional recipe with a higher concentration of Piedmont hazelnut and cocoa, thus giving a taste more intense and aromatic.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Pistacchiotto, the pistachio giandujotto created by the collaboration with the Pariani firm.

Torronjotto® the first nougat giandujotto.

Handcrafted soft torrone with low sugar with Piemontese hazelnut hand selected hazelnuts made according to a modern recipe.

For torrone lovers, but not only, the Torroncino Cream represents a alternative way to taste torrone.

A spreadable cream with an intense and round taste obtained from the best single origin cocoa coming from Ecuador, with a very high percentage of hazelnuts:50%.

Even the bags of Antica Amaretteria will never disappoint you: tasty, without preservatives and soft.

Small tins, born from the encounter between taste and elegance, each one is dedicated to a chocolate or a praline of the Barbero production.
Metal yellow box with nocciolini (pralines filled with hazelnuts*), boeri (pralines filled with cherry and liqueur) and limoncelli (pralines filled with Sorrento limoncello cream)

The typical Piedmontese gianduja chocolate, obtained only from Piedmont hazelnuts.
A real taste explosion!

Aroma, taste, colour. Barbero chocolate is surprising in every aspect.

GLUTEN FREE.

For torrone lovers, but not only, the Torroncino Cream represents a alternative way to taste torrone.

Chocolates composed of an extra dark chocolate shell that encloses a filling of almond, hazelnut and coffee nougat creams.