Pistachio Nougat – 100g

Discover D.Barbero Pistachio Torrone

D.Barbero's Pistachio 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 Piedmontese nougat of excellent quality: crumbly, as tradition demands. Made only with hand-selected Bronte DOP pistachios.

The Gran Cru Tavoletta di Torrone, a 100g slice of this delicious Italian confectionery, in a metal tin, is a tribute to Sicilian nougat and makes a lovely gift.

How white nougat is made in Piedmont

To produce such exquisite torrone, or 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 characteristic crumbliness but do not affect the nougat's flavor, are gently cooked with Muscovado sugar and honey, in this case Sicilian orange honey, for about seven hours in kettles.

Towards the end of the production time, green pistachios from Bronte, Sicilian and Calabrian orange peels, and Madagascar vanilla are added. Using wooden "paddles," the torrone is manually removed from the kettles and pressed while still warm into special beechwood molds. The 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 right amount of time. By the next day, the Torrone Pistacchio has time to cool on marble tables before being hand-cut and packaged. 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 practiced by a few nougat manufacturers, known as Torroneria in Italy, in Piedmont.

Pistachio Torrone – A Specialty from Piedmont

Founded in Asti in 1883, Torroneria D. Barbero has always been known for its incomparable torrone and chocolate specialties from Piedmont. Over the course of five generations, the specialties of this house have been honored with medals and other awards time and again. The Gianduiotti are a typical Piedmontese specialty, which at Barbero stand out from the wide field of competitors 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, which are still implemented by hand as they were at the beginning of the company. For both the white nougat (Torrone) and the hazelnut nougat (Gianduiotti), D. Barbero places great emphasis on the high quality of the nuts. Therefore, the traditional company only uses green pistachios from Bronte DOP. The Sicilian pistachios grow on the slopes of Mount Etna in Bronte in the province of Catania, in an area up to 900 meters above sea level in the east of the island of Sicily.

Their outer part shimmers violet, the core is intensely green. It is considered the best pistachio in the world due to its particularly intense aroma and unique taste.

These tasty pistachios have been embedded in firm white nougat for the Gran Cru Tavoletta di Torrone Pistacchio. Enjoy the D.Barbero specialty from northern Italian Piedmont.