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Barbero crumbly Torrone (Nougat) has unique features as it is still produced according to an old family recipe from 1883.
The Torrone is steamed for about 7 hours and the hazelnuts are hand-selected, after cooking the Torrone is taken out with wood “paddles” and it is shaped by hand in beech moulds. The wood is still used because it is heat-insulating and it allows the torrone to cool in the moulds. After a day of cooling on marble tables, the nougat is cut, packed and shipped out in the iconic Barbero boxes.