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

After producing nougat according to the old recipe, it is put into a chocolate shell with rum cream, honey and sultana raisins to maintain humidity.

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

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

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

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

Traditional artisanal Panettone, slowly worked. As it used to be.

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

The traditional taste of nougat with hazelnuts and covered with chocolate. Packaged in practical single-portion individually wrapped.

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 traditional taste of nougat with hazelnuts. packaged in practical single-portion individually wrapped.