Inspired by the tradition of southern nougat, is produced with peeled twin almond pizzuta from Avola, lemon honey from Sorrento peninsula and sicilian lemon skin peel.

A fine type of nougat, the "Gran Cru" line was created with the intention of combining the best ingredients with the tradition of making nougat.

A fine type of nougat, the "Gran Cru" line was created with the intention of combining the best ingredients with the tradition of making nougat.

Handcrafted crumbly torrone with Piedmont hazelnuts selected by hand, made according to an original recipe which dates back from 1883.

Pistachio "Torronfetta" - Born in the 1950s as a remaining part after the process of cutting nougat and soon ennobled as one of the main products. A single very thin and crumbly slice, produced still according to an old recipe of Asti's nougat.

The evolution of nougat: the traditional and genuine crumbly nougat of Asti in a practical and innovative cut. Thin, small, square. To always have at hand all the taste and crunchiness of Barbero nougat.

The traditional crumbly white nougat, more delicious thanks to a rich extra dark chocolate coating.

The Rubatà breadsticks are a very popular Piemontese specialty. Covered with extra dark chocolate.

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

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

The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.

The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.