The crumbly torrone Barbero has unique characteristics as it is a product still produced according to the old recipe of Asti torrone. The process is that of the past, the torrone is steamed for about 7 hours. They use fresh egg whites which make the torrone crumbly and does not change the taste of torrone. They select Piedmont hazelnuts of high quality and the best "Millefiori" honey for their torrone. All the hazelnuts are selected by hand and after cooking, the torrone is removed with wood "paddles" and is shaped by hand in proper beech moulds. The wood is still used because it is heat insulating and it allows the torrone to cool off in the moulds for the required time. After which it is cut and placed on marble tables and then taken to be packed. This type of artisanal working "Crumbly" torrone is no more used by Piedmont industry because the fresh egg whites are replaced with jellies, which make the cooking of torrone faster. Moreover, in the industrial production the manual work has been replaced by the rolling mill which alters the crumbliness of the product. Handcrafted crumbly torrone with Piedmontese hazelnuts I.G.P. (Protected Geographical Indication) selected by hand made according to an original recipe which dates back from 1883. It is made of egg whites and steamed for about 7 hours, shaped, hand-cut and cooled on marble tables for one day. Torrone is a typical Italian sweet, already known by the Romans, which had great diffusion in Italy in the Middle Ages. In Piedmont, it is mainly produced in the areas Asti and Balba, using hazelnuts as the major ingredients. The Torrone of Asti is exclusively "crumbly" and is not coated, the peculiarities of this type of torrone are its basic ingredients: hazelnuts and honey. The hazelnuts normally used for the "Torrone of Asti" belong to the group "Tonda Gentile delle Langhe" which received the Protected Geographical Indication (PGI), IGP in Italian, with the denomination "Nocciola Piemonte".