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.

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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.

Nocciolini of Chivasso are tiny sweets made with meringue and Piedmontese hazelnuts, typical of the town of Chivasso.

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.

Soft nougat with pistachio.

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.

A large tin box, with a refined and vintage aesthetic, contains a complete assortment of chocolates, nougats, truffles and pralines.

The truffle are produced with Piedmont hazelnut and the best quality chocolate. Thanks to the high quality of hazelnut paste, the result is a soft praline with torrone grains inside and another with cocoa grains. The truffle is then dusted with cocoa to finish its preparation.

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%.

The truffle are produced with Piedmont hazelnut and the best quality chocolate. Thanks to the high quality of hazelnut paste, the result is a soft praline with torrone grains inside and another with cocoa grains. The truffle is then dusted with cocoa to finish its preparation.

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