DAVIDE BARBERO GRAN CRU CRUMBLY HAZELNUT TORRONE
In true Piemontese fashion, this torrone is crumbly as required by the DOP. It's made using Piemontese hazelnuts from Asti, where the Barbero company was founded in 1883, have been mixed with acacia honey from Masio. In comparison to the traditional recipe, Millefiori honey is used in place of glucose. This torrone contains natural vanilla from Madagascar as a flavoring.
D. BARBERO GRAN CRU CRUMBLY PISTACHIO TORRONE
Inspired by the Sicilian tradition, this torrone is fashioned from product originating exclusively in Sicily: Bronte pistachios, Etna orange honey, and Sicilian orange skin peel. You'll also notice notes of orange oil and natural vanilla from Madagascar, which are also used as a flavoring.
D. BARBERO GRAN CRU CRUMBLY ALMOND TORRONE
Inspired by the southern Italian tradition of torrone production, this soft torrone includes tastes of Campania and Sicily. A combination of pizzute almonds from Noto, Sorrento lemon honey and Amalfi lemon skin peel, this torrone is flavored using essential lemon oil and natural vanilla from Madagascar.
D. BARBERO TORRONCINI WHITE NOUGAT
These bite-sized torroncini are crumbly and sweet, with a slight vanilla flavor. Gilded with chunks of hazelnut Tonda Gentile IGP from Le Langhe hills in Piemonte, these small pieces of nougat are sweetened with both honey and sugar.
D. BARBERO CHOCOLATE TORRONE
Crumbly and covered in chocolate, this torrone is decadent and gilded with roasted Hazelnuts Tonda Gentile IGP from Le Langhe hills in Piemonte. Hand-wrapped in a rustic, paper covering, this premium torrone is inspired by the longstanding tradition of torrone production in Asti.
D. BARBERO HAZELNUT TORRONFETTE STRIPS
These torronfette is sliced into strips displaying each and every hazelnut embedded in the crunchy nougat. Founded in Asti, Piemonte in 1883, the Barbero family is famous for its torrone, "nougat" in Italian.
D. BARBERO CHOCOLATE RUBATA BREADSTICKS
Savory and sweet, these dark chocolate covered rubata breadsticks are both tasty and elegant! In the Piemontese dialect, rubata means "fallen", and is one of the oldest forms of breadstick dating back to the Court of Savoy in 1679.