Barbero Torrone is a unique product. It is made using the ancient recipe for Asti torrone. In fact, the traditional artisanal process, which involves lengthy cooking in steam boilers for approximately 7 hours, has been fully maintained. To achieve this, we continue to use egg white, which gives the product great crumbly texture and does not alter the flavor of the torrone. Our torrone recipe includes a very high percentage of Piedmont PGI hazelnuts (51%) and wildflower honey selected directly by us. All the hazelnuts are hand-selected, and after cooking, the torrone is extracted with wooden "oars" and crushed by hand inside special beechwood molds. Wood is still used as a thermal insulator and allows us to let the torrone rest inside the molds for the right amount of time. The product is then left to cool on marble tables until the following day and is collected for artisanal packaging.
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