The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Barbero revisits the traditional recipe with a higher concentration of Piedmont hazelnut and cocoa, thus giving a taste more intense and aromatic.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Pistacchiotto, the pistachio giandujotto created by the collaboration with the Pariani firm.

Torronjotto® the first nougat giandujotto.

Chocolates composed of an extra dark chocolate shell that encloses a filling of almond, hazelnut and coffee nougat creams.

Taste the boeri (pralines with maraschino cherry) by Davide Barbero. Tasty and greedy!

Round praline made of a toasted Piedmont hazelnut covered with extra dark chocolate and sugar. Tasty and crunchy.

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.

Hazelnuts, almonds, coffee beans, orange peel, all covered with chocolate, either milk, plain or white.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Barbero revisits the traditional recipe with a higher concentration of Piedmont hazelnut and cocoa, thus giving a taste more intense and aromatic.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Pistacchiotto, the pistachio giandujotto created by the collaboration with the Pariani firm.

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

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Barbero revisits the traditional recipe with a higher concentration of Piedmont hazelnut and cocoa, thus giving a taste more intense and aromatic.