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.
Small tins, born from the encounter between taste and elegance, each one is dedicated to a chocolate or a praline of the Barbero production. Metal yellow box with nocciolini (pralines filled with hazelnuts*), boeri (pralines filled with cherry and liqueur) and limoncelli (pralines filled with Sorrento limoncello cream)
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.