Nougat Slice with Hazelnuts – 50g

Discover D.Barbero's Torronfetta with Hazelnuts

D.Barbero's Torronfetta with Hazelnuts 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 con Nocciola is of very good quality: made with 51% hand-picked I.G.P. hazelnuts from Piedmont. Friable, 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 friability but does not affect the nougat's taste, is gently cooked with sugar and honey in kettles for about seven hours.

Towards the end of the production time, roasted hazelnuts from Piedmont and vanilla from Madagascar are added. With wooden "paddles," the Torrone is removed from the kettles by hand 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. Until the next day, the Torrone Nocciola has time 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 sugar, the firmer the Torrone can be.

This type of artisanal processing of "Friabile," which results in a deliberately crumbly product, is only used by a few nougat manufacturers, called Torroneria in Italy, in Piedmont.

Torrone with Hazelnuts – 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. Again and again, throughout its five-generation history, the specialties of this house have been honored with medals and other awards. The Gianduiotti are a typical Piedmontese specialty, which at Barbero stands out significantly from the 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 beginning. For both the white nougat (Torrone) and the hazelnut nougat (Gianduiotti), D. Barbero places great importance on the high quality of the nuts. Therefore, the traditional company only uses hazelnuts of the Tonda Gentile delle Langhe variety. This grows in the hilly landscape of the Langhe and has adapted to the harsh climate there. Due to its particularly intense aroma, its special taste, its crunchy bite, and its beautiful round shape and impressive size, it is considered the best hazelnut in the world.

These delicious hazelnuts are embedded in friable white nougat for the Torronfetta con Nocciola. Enjoy the D.Barbero specialty from northern Italian Piedmont.