Hazelnut nougat – 100g

Discover D.Barbero Hazelnut Torrone

D.Barbero Hazelnut Torrone is a firm, white nougat from Piedmont. Davide Barbero's "Gran Cru" nougat is the result of a long and careful search for the best ingredients, a sophisticated recipe from 1883, and the tradition of artisanal production. The result is a nougat from Piedmont of excellent quality: crumbly, as tradition demands. Made only with hand-picked I.G.P. hazelnuts from Piedmont.

The Gran Cru Tavoletta di Torrone, a 100g slice of delicious Italian sweet, in a metal tin, makes a lovely gift.

How White Nougat is Made in Piedmont

To produce such good torrone, white nougat, Davide Barbero in Asti still relies on the old craftsmanship of the southern nougat tradition and recipes from 1883. Fresh egg whites, which give the torrone its typical friability but do not affect the taste of the nougat, are gently cooked with muscovado sugar and honey, here acacia honey from Masio, for about seven hours in kettles.

Towards the end of the production time, roasted hazelnuts from Piedmont and vanilla from Madagascar are added. With wooden "paddles," the torrone is removed from the kettles by hand and, while still warm, pressed into special beechwood molds. Wood is still used as it acts as a thermal insulator, allowing D.Barbero to let the white nougat rest in the molds for the right amount of time. The torrone nocciola then has until the next day to cool on marble tables and then be cut and packaged by hand. Whether a torrone is soft or firm also depends on the honey content. The more honey, the softer; the more sugar, the firmer the torrone can be.

This type of artisanal processing of "Friabile," which results in a deliberately crumbly product, is now only used by a few nougat manufacturers in Piedmont, known as Torroneria in Italy.

Hazelnut Torrone – A Specialty from Piedmont

Founded in Asti in 1883, Torroneria D. Barbero has always been known for its unparalleled torrone and chocolate specialties from Piedmont. Throughout its five-generation history, the specialties of this house have consistently been honored with medals and other awards. The Gianduiotti are a typical Piedmontese specialty that stands out from the wide field of competitors at Barbero due to their high hazelnut and cocoa content and the omission of artificial vanilla flavorings.

D.Barbero can draw on traditionally handed down, old recipes that are still handcrafted as they were at the company's inception. For both the white nougat (Torrone) and the hazelnut nougat (Gianduiotti), D. Barbero places the highest value on the quality of the nuts. That is why the traditional company only uses hazelnuts of the Tonda Gentile delle Langhe variety. This grows in the hilly landscape of the Langhe and has adapted to the harsh climate prevailing there. Due to its particularly intense aroma, its special taste, its crunchy bite, and its beautiful round shape and considerable size, it is considered the best hazelnut in the world.

These tasty hazelnuts are embedded in firm white nougat for the Gran Cru Tavoletta di Torrone. Enjoy the D.Barbero specialty from northern Italian Piedmont.