The company, which was born in 1883, located in the heart of Asti, is mainly known for the production of the artisanal crumbly torrone and for its fine chocolate.
The crumbly torrone Barbero has unique characteristics as it is a product still produced according to the old recipe of Asti torrone. The process is that of the past; the torrone is steamed for about 7 hours. We use fresh egg whites which make the torrone crumbly and don’t change the taste of torrone. We select Piedmont Hazelnuts of high quality and the best Millefiori honey for our torrone. All the hazelnuts are selected by hand and after cooking, the torrone is removed with wood “paddles” and is shaped by hand in proper beech moulds. The wood is still used because it is heat insulating and it allows the torrone to cool off in the moulds for the required time. After which it is cut and placed on marble tables and then taken to be packed.
This type of artisanal working Crumbly torrone is no more used by Piedmont industry because egg whites are replaced with jellies, which make the cooking of torrone faster.
Main products are:
The most important chocolate products are:
The photos you see represent a summary of our handicraft production since 1883.
Nougat and chocolate produced only with the best raw materials, using only Piedmont hazelnut of our territory.
Chocolate in all its forms, from pralines to chocolate bars and eggs.