D. Barbero Cioccolateria

Handcrafted crumbly torrone with hand selected pistachios made according to an original recipe which dates back from 1883.

The Barbero crumbly nougat has unique characteristics as it is a product still produced according to the old recipe of Asti nougat.

The process is that of the past; the nougat is steamed for about 7 hours. We use fresh egg whites which make the nougat crumbly and don't change the taste of the nougat. We select Piedmont Hazelnuts of high quality and the best "Millefiori" honey for our nougat. All the hazelnuts are selected by hand and after cooking, the nougat is removed with wood "paddles" and is shaped by hand in proper beech molds. The wood is still used because it is heat insulating and it allows the nougat to cool off in the molds for the required time. After which it is cut and placed on marble tables and then taken to be packed.

This type of artisanal working "crumbly" nougat is no more used by Piedmont industry because the fresh egg whites are replaced with jellies, which make the cooking of nougat faster. Moreover, in the industrial production the manual work has been replaced by the rolling mill which alters the crumbliness of the product.