The “Gran Cru” bars of torrone were born after a long and meticulous research of the best raw materials and a series of tests that have lead to an excellent quality result. We studied and drew inspiration from different cultures and philosophies of artisan torrone production.
Hazeltnut crumbly torrone bar
This type of torrone is traditionally more near us. First of all it is crumbly as required by the Piedmontese tradition. Hazelnuts from the area of Mombercelli d’Asti (where the Barbero company was founded in 1883) have been mixed with acacia honey from Masio. In comparison to our traditional recipe, we have replaced “Millefiori” honey and removed glucose. As flavouring we used natural vanilla from Madagascar.
This type is inspired by the southern way of producing torrone, using different raw materials coming from the Campania region and Sicily. We combined pizzute almonds from Noto (60%), with Sorrento lemon honey produced by the “Miele d’Angelo” company and with Amalfi lemon skin peel to keep product humidity. As flavouring we used essential lemon oil and natural vanilla from Madagascar.
Pistachio soft torrone bar
This type is the most exotic, it is clearly inspired by the Sicilian torrone with raw materials all coming from Sicily: green Bronte pistachios (60%), Etna orange honey, Sicilian orange skin peel. As flavouring we used essential orange oil and natural vanilla from Madagascar.