Caramellotto – Nougat Pralines with Salted Caramel

Caramellotto, the sweet and salty sister of the Gianduiotti

Caramellotto are hazelnut pralines with salted caramel from D.Barbero in Asti, Piedmont. Tonda Gentile delle Langhe hazelnuts are finely ground, blended with white chocolate and salted caramel into a creamy praline paste, and individually wrapped in blue paper.

Caramellotto are fine hazelnut pralines with salted caramel from the Cioccolateria & Torroneria D.Barbero in Asti, Piedmont. Single-origin Tonda Gentile delle Langhe hazelnuts are finely ground at the manufactory, blended with white chocolate and salted caramel into a smooth praline paste, and poured into the characteristic Gianduiotti shape. Each praline is then individually wrapped by hand in blue paper.

Sweet, salty, creamy in one bite

Single-origin hazelnut praline, white chocolate as a creamy binder, a delicate hint of sea salt – these three worlds combine on the tongue to create that sweet and salty interplay for which the Caramellotto is instantly recognizable. The caramel shines through like a warm accent without overpowering the hazelnut character.

At Barbero, artificial flavorings are deliberately avoided throughout the entire manufactory, which allows the natural caramel aroma to come clearly to the fore. A praline for all those who are familiar with the classic Gianduiotti and are looking for a variation with a dual flavor profile.

A modern variation of the classic Giandujotto recipe

While the classic Gianduiotto has relied solely on hazelnuts and cocoa paste since 1865, D.Barbero has further developed the recipe into its own modern variation: white chocolate replaces dark cocoa paste, and salted caramel replaces pure sweetness. This led to the creation of the Caramellotto, a praline that is the younger relative of the Gianduiotti in the Piedmontese world of confectionery.

Like all pralines in the family, the Caramellotto mixture is poured into the typical Gianduiotti shape, lightly shaken to remove air, cooled for hours, and individually wrapped by hand in colored paper. In the case of the Caramellotto, it is the blue paper that distinguishes the salted caramel variety from its sisters at a glance.

You can find other specialties from D.Barbero in our shop – the classic Gianduiotti with Tonda Gentile hazelnuts in copper-colored paper or the mixed bag with all five varieties to try.

Seven generations of confectionery from Asti

In 1883, Melchiorre Barbero received the license to commercially produce "Torroni e Noasetti" in Asti. Just two years later, exhibitions in Naples, Turin, and Livorno awarded the young company the Diploma di progresso, followed by a gold medal from Castelfranco Veneto in 1903.

Today, managed by the family for seven generations, Giovanni Barbero and his nephew Davide Maddaleno continue to run the manufactory at Via Brofferio 84 in the heart of Asti's historic center. When it comes to the selection of raw materials, the house leaves no doubt about its high standards: hazelnuts always of the Tonda Gentile delle Langhe variety, almonds from Puglia near Bari, and pistachios from Bronte. The Caramellotto variety also relies on this commitment to single-origin ingredients.

A company with seven generations of history could easily rest on its laurels. Barbero does the opposite: alongside the classic Gianduiotti, they have introduced the Torronjotti with torrone shards, the Pistacchiotti made with Bronte pistachios, and the Caramellotti with salted caramel over the years – the same shape, the same craftsmanship, a different core.

The salt is the secret ingredient. It brings out the hazelnut and prevents the white chocolate from being too sweet. Sweet, salty, creamy – and then that slight bitterness from the caramel that holds everything together.

Creamy, salty, caramel-infused with a strong espresso

Creamy, salty, caramel-infused – these three tones define this praline.

The sweet and salty interplay pairs perfectly with a strong espresso or a small glass of Vin Santo in the afternoon. Serve at room temperature to allow the delicate melt to unfold best. The 100g bag with a ribbon – containing 12 to 13 individually wrapped pralines – makes a sweet and salty gift for lovers of Italian sweets, while the 500g bag is perfect for those who like to keep a good supply on hand. Stored in a cool, dry place and tightly sealed, they will stay fresh for at least three months.