D. BARBERO

Davide Barbero’s company has a rich history that dates back to the early 19th century. To craft their exquisite chocolates and torrone, D. Barbero has dedicated decades to exploring the finest ingredients, building upon traditional family recipes, and continuously innovating in pursuit of perfection. From the outside, the old bicycle factory that now houses D. Barbero may seem unremarkable. But inside, it’s a different story—a true heaven for anyone with a sweet tooth—and it offers an incredible array of award-winning confections to enjoy.

The crumbly torrone made by Barbero has a special charm, as it’s still crafted according to the traditional Asti torrone recipe. The process hearkens back to the past: the torrone is steamed for about seven hours, using fresh egg whites, which give the torrone its delightful crumbly texture and flavour. High-quality Piedmont Hazelnuts and the finest “Millefiori” honey are carefully selected for this torrone. All the hazelnuts are hand-selected, and after cooking, the torrone is gently removed with wooden “paddles” and shaped by hand in traditional beech moulds. The use of wood is intentional, as it insulates the heat and allows the torrone to cool and set properly in the moulds before being cut and carefully placed on marble tables for the final step before packaging.

This artisanal method of making “crumble” torrone is now quite rare in Piedmont’s industry, where many producers replace fresh egg whites with jellies to speed up the process. Additionally, industrial production often replaces the manual craftsmanship with rolling mills, which can change the delicate crumbliness that makes authentic torrone so special.