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)

Discover the mixed small eggs by Davide Barbero!

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream.

Pistacchiotto, the pistachio giandujotto created by the collaboration with the Pariani firm.

A fine type of nougat, the "Gran Cru" line was created with the intention of combining the best ingredients with the tradition of making nougat.

Torronjotto® the first nougat giandujotto.

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

GLUTEN FREE.

Piedmont hazelnut P.G.I. - the best in the world.

For torrone lovers, but not only, the Torroncino Cream represents a alternative way to taste torrone.

Soft nougat with almonds.

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

GLUTEN FREE.

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.

Grape variety: Moscato 100%.

Tasting notes: it has a characteristic straw colour.Its intense bouquet is aromatic and shows goldenapple, pineapple and honey aromas. To the palateit is fresh and fragrant, as sweetness and acidityare properly balanced. The carbon dioxide finedevelopment makes it slightly creamy, with anelegant and persistent close.