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Mrke: Torronificio Barbero
Artisan nougat with hand-selected I.G.P Piedmontese hazelnuts, produced with a recipe that dates back to 1883. The nougat doesn't contain any food grade gelatine and it's still produced using albumen.
It's cooked in steam boilers for almost 2 hours (the soft one) or for 7 hours (the friable one) and then it is shaped and cut into small slices.
Artisan nougat with hand-selected I.G.P Piedmontese hazelnuts, produced with a recipe that dates back to 1883. The nougat doesn't contain any food grade gelatine and it's still produced using albumen.
It's cooked in steam boilers for almost 2 hours (the soft one) or for 7 hours (the friable one) and then it is shaped and cut into small slices.
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