The crumbly ""Torrone"" (nougat) Barbero has unique characteristics as it is a product still produced according to the old recipe of Asti torrone. The traditional craftsmanship has been totally maintained, which involves long baking in steam boilers for about 7 hours. To do this, we continue to use fresh egg white, which gives the product great friability without altering the nougat's taste. Our nougat includes in its recipe a very high percentage of Piedmont hazelnuts P.G.I. (51%) and good quality ""millefiori"" honey carefully selected by us. All hazelnuts are hand-picked and after cooking, the nougat is removed with wooden paddles, manually shaped and placed inside special beech moulds. Wood is still used as it is a thermal insulator and allows the nougat to rest inside the moulds for the right amount of time. The product is then left to cool until the next day on marble tables and is collected for packaging. In Piedmont, this type of artisanal processing for ""torrone Friabile"" (crumbly nougat) is no longer used by industry, as egg whites are replaced by food jellies that serve to speed up the nougat's baking. Moreover, in industrial production, manual processing has been replaced by rolling mill processing, which however alters the product's crumbliness.
BARBERO DAVIDE
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