Almond Nougat Bar – 50g

Torronfetta con Mandorla by D.Barbero – White Nougat with Almonds

The Torronfetta with Almonds by D.Barbero is a crispy, white nougat from Piedmont. The Torronetta bar, a 50g slice of the delicious Italian sweet, is packaged like a chocolate bar.

How the white nougat with almonds is made

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

Towards the end of the production time, peeled Avola-Pizzula-Gemella almonds 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 and allows D.Barbero to let the white nougat rest in the molds for the right amount of time. Until the next day, the Torrone di Mandorla 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 granulated sugar, the firmer the torrone can be.

The Torronfetta, the torrone bar, was born towards the end of the 1950s. Initially, it was the remnants that remained after cutting the nougat; today, it is the top product of the torroneria. A crispy and fine bar, made according to the old recipe of Asti nougat.

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

Torrone with Almonds – A Specialty from Piedmont

Founded in Asti in 1883, the Torroneria D. Barbero has always been known for its unparalleled torrone and chocolate specialties from Piedmont. Repeatedly 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 that, 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 that are still handcrafted as they were at the company's inception. 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 Avola-Pizzula-Gemella almonds. They have a special aroma and a slightly sweet taste.

These tasty almonds were embedded in crumbly, white nougat for the Torronfetta con Mandorle. Enjoy the D.Barbero specialty from northern Italian Piedmont.