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

The "Premiata Torroneria" line has been totally renewed and its image has been studied with the collaboration of Riccardo Guasco, one of the best known and most loved Italian illustrators. Influenced by movements such as Cubism and Futurism and by characters such as Picasso, Depero, Feininger, he draws with simple lines and few colors, seeking the lightness of form and chromatic warmth. The "Premiata Torroneria" line is a tribute by Davide Barbero to the city of Asti.

Unique and inimitable. Piedmont hazelnuts with protected geographical indication.

Try the version with a pinch of salt ideal for a delicious aperitif!

Is a delicious gianduja ingot with D.Barbero nougat grains.

When the crumbly nougat becomes grains and blends into the soft Peimontese gianduja ...

Discover the dark or milk chocolate chick. By Davide Barbero.
With natural vanilla!

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

The "Premiata Torroneria" line has been totally renewed and its image has been studied with the collaboration of Riccardo Guasco, one of the best known and most loved Italian illustrators. Influenced by movements such as Cubism and Futurism and by characters such as Picasso, Depero, Feininger, he draws with simple lines and few colors, seeking the lightness of form and chromatic warmth. The "Premiata Torroneria" line is a tribute by Davide Barbero to the city of Asti.

Aroma, taste, colour.
Discover the Small eggs - milk chocolate, dark chocolate, creams.

By Davide Barbero.

Classy and colourful the amaretti in metal boxes are the perfect gift for those who are searching for a high quality artisanal and beautiful product: after the palate, you should also please the eyes and we know it!
GLUTEN FREE

A delicious Sicilian pistachio cream ideal to spread on bread or to use as an ingredient in the kitchen for fillings or toppings for ice cream and panna cotta.

Barbero revisits the traditional giandujotto recipe in a delicious salted caramel variant for a surprising taste.

Discover the mixed small eggs by Davide Barbero!

The traditional hazelnut gianduiotti are revisited in delicious variations : the Torronjotti, the first nougat giandujotto, the Pistacchiotti, the pistachio giandujotto created by the collaboration with the Pariani firm. The Caramellotto with tasty salted caramel and the timeless dark giandujotto.

Discover the Hand-Decorated dark chocolate egg. By Davide Barbero.
With extra dark chocolate and natural vanilla.

The price includes the cost of customizing the special anti-breakage packaging.