Whether it’s "I love you", "je t'aime" or “ti amo” it doesn’t matter, just say it! Today you can say it with our heart-shaped metal box filled with tasty classic gianduiotti with gianduja cream for the romantic ones and dark gianduiotti with dark chocolate for the most passionate. #fromthebottomofmyheart

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.

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.

The classic greedy whim during the colder months!
Our untreated and 100% Italian orange peels (Calabria origin) are hand cut, candied and covered with extra dark chocolate.

The classic greedy whim during the colder months!
Our untreated and 100% Italian orange peels (Calabria origin) are hand cut, candied and covered with extra dark chocolate.

Handcrafted soft torrone with Piedmontese hazelnuts selected by hand, made according to an original recipe which dates back from 1883.

The "Premiata Torroneria" line has been totally renewed and its image has been studied with the collaboration of Riccardo Guasco, one of the best known and most loved Italian illustrators. Influenced by movements such as Cubism and Futurism and by characters such as Picasso, Depero, Feininger, he draws with simple lines and few colors, seeking the lightness of form and chromatic warmth. The "Premiata Torroneria" line is a tribute by Davide Barbero to the city of Asti.

Handcrafted crumbly torrone with Piedmontese hazelnuts, made according to an original recipe which dates back from 1883. It is made of egg whites and is steamed for about 7 hours, shaped, cut and cooled. After cooling, the torrone is covered with extra plain chocolate.

The "Premiata Torroneria" line has been totally renewed and its image has been studied with the collaboration of Riccardo Guasco, one of the best known and most loved Italian illustrators. Influenced by movements such as Cubism and Futurism and by characters such as Picasso, Depero, Feininger, he draws with simple lines and few colors, seeking the lightness of form and chromatic warmth. The "Premiata Torroneria" line is a tribute by Davide Barbero to the city of Asti.

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.