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Data


Barbero Nougat from since 1883
10/11/2015 - The artisanal production of the Barbero nougat requires a 7 long cooking into steam boilers that needs the employment of the fresh egg albumen.
The Torrone D'Asti Barbero is produced through artisanal methods, using Piedmontese Igp manually selected hazelnuts, following a recipe that dates back to the 1883.
This particular nougat doesn't contain any food

Articolo tratto da: OIP Editorial Department
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