Merk: Torronificio Barbero

Handcrafted torrone with Piedmontese I.G.P. (Protected Geographical Indication) hand selected hazelnuts made according to an original recipe which dates back from 1883. The torrone is without jelly, it is still made of egg whites. The soft type is steamed for about 2 hours and the crumbly one for about 7 hours, then shaped, cut in small pieces and cooled on marble tables for one day. When they are cooled, torroncini can be covered with extra plain chocolate.