Soft Almond Nougat – 100g

Discover D.Barbero Torrone Mandorle with Almonds

The Torrone with almonds by D.Barbero is a soft, white nougat from Piedmont. The Gran Cru Tavoletta di Torrone mandorle, a 100g slice of the delicious Italian sweet, in a metal tin makes a lovely gift.

How the soft, white nougat with almonds is made

To produce such good torrone, soft, 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 sugar and honey (here, lemon honey from the Sorrento Peninsula) for about seven hours in kettles.

Towards the end of the production time, peeled Avola-Pizzula-Gemella almonds, candied Sicilian lemon peel, and vanilla from Madagascar are added. The torrone is manually removed from the kettles with wooden "paddles" and pressed while still warm into special beechwood molds. Wood is still used because it acts as a thermal insulator, allowing D.Barbero to let the white nougat rest in the molds for the correct amount of time. The Torrone di Mandorla 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 granulated 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.

Torrone with almonds – a specialty from Piedmont

The Torroneria D. Barbero, founded in Asti in 1883, has always been known for its incomparable torrone and chocolate specialties from Piedmont. Throughout its history, now spanning five generations, the specialties of this house have been honored with medals and other awards. The Gianduiotti are a typical Piedmontese specialty, and Barbero's stand out from a wide field of competitors due to their high hazelnut and cocoa content and the omission of artificial vanilla flavors.

D.Barbero can draw on traditionally handed-down, old recipes that are still handcrafted as they were at the company's inception. For both white nougat (torrone) and hazelnut nougat (gianduiotti), D. Barbero places the highest value on the quality of the nuts. That's why the traditional company only uses Avola-Pizzula-Gemella almonds. They have a special aroma and a slightly sweet taste.

These flavorful almonds were embedded in soft, white nougat for the Gran Cru Tavoletta di Torrone. Enjoy the D.Barbero specialty from northern Italian Piedmont.