Classic Hazelnut Nougat

Torrone Classico alle Nocciole, the friabile from Asti

D.Barbero's Torrone Classico alle Nocciole is a firm, white nougat from Piedmont made with whole Tonda Gentile delle Langhe hazelnuts, acacia honey from Masio, and Muscovado sugar. Seven hours of cooking time in historic steam kettles, pressed by hand into beechwood molds – the Gran Cru Tavoletta in a 100g metal tin.

Torrone Classico alle Nocciole is a firm, crumbly torrone from the Cioccolateria & Torroneria D.Barbero in Asti, Piedmont. Fresh egg whites, acacia honey from Masio, and Muscovado sugar are cooked for about seven hours in historic steam kettles, with whole roasted Tonda Gentile delle Langhe hazelnuts and Madagascar vanilla added at the end. The Gran Cru Tavoletta comes in an elegant metal tin, 100g per slice – perfect as a gift.

Crumbly, crunchy, with the aroma of the Tonda Gentile

The friabile breaks cleanly when bitten and dissolves into fine crystals that melt on the tongue. The whole hazelnuts provide a roasted, aromatic accent, while the acacia honey from Masio adds a soft, floral sweetness. Full-bodied, but never sticky.

At D.Barbero, there are no stabilizers and no artificial flavors. More sugar than honey creates the crumbly texture, while fresh egg white binds the mixture – without affecting the taste.

For the Torrone Classico, the house digs deep into its pantry: acacia honey from Masio, a village less than thirty kilometers from Asti, plus Muscovado, that dark cane sugar with a hint of caramel. The honey provides floral sweetness, the Muscovado provides depth – and the hazelnut is the star of the show anyway, at fifty-five percent.

It is not a matter of course that a torrone tastes of its ingredients rather than sugar frosting. Here, you can taste the honey, and that is the true art.

Seven hours of patience in historic steam kettles

The process at D.Barbero follows the 1883 recipe without taking any shortcuts. Fresh egg whites, acacia honey from neighboring Masio, and Muscovado sugar are placed together in the steam kettle and cooked gently for seven hours. A timeframe that no industrial process would accept – but this patience is exactly what brings out the full aroma.

Only toward the end of production are the whole, mildly roasted hazelnuts from Piedmont and a hint of Madagascar vanilla added. Using wooden paddles made of beechwood, the warm torrone mixture is scooped by hand from the kettles and pressed into special beechwood molds. The wood acts as a natural heat insulator, allowing the mixture to rest for the right amount of time.

The torrone cools overnight on cool marble tables, after which it is cut by hand into 100g slices and packed in the characteristic metal tin. This type of artisanal production of friabile, the intentionally crumbly torrone, is maintained by only a few manufacturers in Piedmont today. Those who prefer the smaller tablet form with the same Tonda Gentile will find it as Torronfetta alle Nocciole.

Seven generations of confectionery from Asti

In 1883, Melchiorre Barbero received the license in Asti to commercially produce "Torroni e Noasetti." Today, after seven generations in family hands, Giovanni Barbero and his nephew Davide Maddaleno continue to run the workshop at Via Brofferio 84. The house remains consistent in its choice of raw materials: hazelnuts are always the Tonda Gentile delle Langhe variety, honey from neighboring apiaries, and eggs from regional fresh production.

You can find other specialties from D.Barbero with us – the Caramellotto pralines with hazelnut and salted caramel, the dark chocolate with Piedmont hazelnuts as a classic bar, or the Torrone al Rum e Cioccolato as a bar with rum ganache.

It only becomes floral at room temperature

Crunchy, floral, and spicy, the Classico reveals itself at room temperature. Torrone Classico pairs perfectly with an espresso or a small glass of Moscato d'Asti from the neighboring wine hills. Serve at room temperature, then it breaks with a particularly beautiful crumbly texture. The 100g slice in the metal tin is a lovely souvenir that won't break.