D. Barbero
Candy Description
Torrone dates back to ancient Rome and is said to have originated in Cremona, Italy. Traditionally made from whipped egg whites, honey, real vanilla and nuts, Roman soldiers spread the recipe during their travels. Torrone is made pretty much the same way today as it was since the beginning, and production has spread throughout Europe, North America, South America and the Middle East. The most traditional torrone is made by small bakeries like D. Barbero in Asti.
Hand-selected IGP Piedmont hazelnuts and Millefiori honey are used in this crunchy artisan crafted nougat or "torrone" from a recipe that dates back to 1883. It is cooked in steam boilers for about seven hours, shaped, and cut by hand. It is then allowed to cool and rest on marble tables until the next day when it is covered in rich chocolate.
Each tin contains 3.53 oz of individually wrapped Chocolate Covered Hazelnut Hard Torroncino by D. Barbero.
