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. 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. 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.

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.

Gianduiotti are typical products of the Piedmont region, composed of a soft gianduia cream. Barbero revisits the traditional recipe in the dark variant with a high percentage of dark chocolate and cocoa for an intense and enveloping flavour.

Gianduiotti are typical products of the Piedmont region, composed of a soft gianduia cream. Barbero revisits the traditional recipe in the dark variant with a high percentage of dark chocolate and cocoa for an intense and enveloping flavour.

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

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

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

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.