Aroma, taste, colour. Barbero chocolate is surprising in every aspect.

GLUTEN FREE.

Hazelnut cake made by Panzini pastry. Soft and without flour!

Soft nougat with pistachio.

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

Pistachio "Torronfetta" - Born in the 1950s as a remaining part after the process of cutting nougat and soon ennobled as one of the main products. A single very thin and crumbly slice, produced still according to an old recipe of Asti's nougat.

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.

Nocciolini of Chivasso are tiny sweets made with meringue and Piedmontese hazelnuts, typical of the town of Chivasso.

A spreadable cream with an intense and round taste obtained from the best single origin cocoa coming from Ecuador, with a very high percentage of hazelnuts:50%.

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.

Handcrafted soft torrone with pistachios made according to an original recipe of new generation.

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

Even the bags of Antica Amaretteria will never disappoint you: tasty, without preservatives and soft.