Pistachio Nougat Bar – 50g

Discover the D.Barbero Torrone Bar with Pistachios

The D.Barbero Torrone Bar with Pistachios is a firm, white nougat from Piedmont. The torrone bar, a 50g slice (fetta) of the delicious Italian sweet, is packaged like a chocolate bar. The nougat al pistacchio is of very good quality: made with 51% hand-picked DOP Bronte pistachios. Brittle, as tradition dictates.

How white nougat is made in Piedmont

To produce such good torrone, white nougat, Davide Barbero in Asti still relies on the ancient craftsmanship of the southern nougat tradition and recipes from 1883. Fresh egg white, which gives the torrone its typical brittleness but does not affect the nougat's taste, is gently cooked with sugar and honey for about seven hours in kettles.

Towards the end of the production time, green pistachios from Bronte and vanilla from Madagascar are added. The torrone is removed from the kettles by hand with wooden "oars" 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. Until the next day, the Torrone Pistacchio has time to cool on marble tables and then be 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 "Friabile" processing, which results in a deliberately crumbly product, is now only used by a few nougat manufacturers in Piedmont, known in Italy as Torroneria.

Torrone with Pistachios – a specialty from Piedmont

Founded in Asti in 1883, the Torroneria D. Barbero has always been known for its incomparable torrone and chocolate specialties from Piedmont. Throughout its five-generation history, the specialties of this house have repeatedly been honored with medals and other awards. The Gianduiotti are a typical Piedmontese specialty, which at Barbero stand out significantly from the competition 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 beginning of the company. For both white nougat (torrone) and hazelnut nougat (gianduiotti), D. Barbero places great importance on the high quality of the nuts. That's why 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. Due to its particularly intense aroma and special taste, it is considered the best pistachio in the world.

These delicious pistachios were embedded in firm white nougat for the La Torronfetta Pistacchio. Enjoy the D.Barbero specialty from the northern Italian Piedmont.