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

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.

After producing nougat according to the old recipe, it is put into a chocolate shell with rum cream, honey and sultana raisins to maintain humidity.

The traditional crumbly white nougat, more delicious thanks to a rich extra dark chocolate coating.

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

The Rubatà breadsticks are a very popular Piemontese specialty. Covered with extra dark chocolate.

The traditional crumbly white nougat, more delicious thanks to a rich extra dark chocolate coating.

Traditional artisanal Panettone, slowly worked. As it used to be.

The typical Piedmontese gianduja chocolate, obtained only from Piedmont hazelnuts.
A real taste explosion!

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 traditional taste of nougat with hazelnuts and covered with chocolate. Packaged in practical single-portion individually wrapped.

The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.