Barbero Torrone

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  • Country Origin: Italy
IMAGE 1- Tavolette di torrone “Gran Cru” The “Gran Cru” bars of torrone were born after a long and meticulous research of the best raw materials and a series of tests that have lead to an excellent quality result. We studied and drew inspiration from different cultures and philosophies of artisan torrone production. Cod.: CRU – 100g torrone bar in metal box, mixed box of 27 packets (9 for type) Hazelnut crumbly torrone / IMAGE 2- Torrone friabile con nocciole* Crumbly torrone bar Handcrafted crumbly torrone with hand selected hazelnuts made according to an original recipe which dates back from 1883. It is made of egg whites and is steamed for about 7 hours, shaped, hand-cut and cooled on marble tables for one day. Code: 1002G – 200g crumbly torrone bar, carton of 16 packets. Code: 1003G – 300g crumbly torrone bar, carton of 10 packets. Code: 1007G – 450g crumbly torrone bar, carton of 12 packets (Americano). Code: 1009G – 3 kg crumbly torrone bar, by choice. *product obtained exclusively from “Piedmont Hazelnut” Piedmontese nougat. Crumbly as the tradition require. Produced with the best hazelnuts* carefully selected from supply chains in the region of Asti, acacia honey from Masio and muscovado sugar. Cod.: CRUN – 100g hazelnut torrone bar in metal box, box of 20 packets Almond soft torrone Inspired by the tradition of southern nougat. Produced with peeled twin almond pizzuta from Avola, lemon honey from Sorrento peninsula and sicilian lemon skin peel. Cod.: CRUM – 100g almond torrone bar in metal box, box of 20 packets Pistachio soft torrone A tribute to Sicilian nougat, produced with: green Bronte pistachios, sicilian orange honey and orange skin peel from Sicily and Calabria. Cod.: CRUP – 100g pistachio torrone bar in metal box, box of 20 packets / IMAGE 3- Torrone friabile alla mandorla Handcrafted crumbly torrone with almonds Handcrafted crumbly torrone with the best almonds made according to an original recipe which dates back from 1883. It is made of egg whites and is steamed for about 7 hours, shaped, hand-cut and cooled on marble tables for one day. / IMAGE 4- Torrone morbido Soft nougat with hazelnuts or pistachios and crumbly with pistachios, made according to an old recipe which dates back to 1883. Produced without gelatin but with egg whites as once, shaped and cut by hand. White soft torrone with hazelnuts* Code: 2002G – 200gr soft torrone, carton of 20 packets. Soft torrone with pistachio Code: PIST150G – 150gr soft torrone, carton of 20 packets. Crumbly torrone with pistachio Code: PIST1002GP – 200gr soft torrone, carton of 16 packets. *product obtained exclusively from “Piedmont Hazelnut” / IMAGE 5- Il Torronfino® A brand new cut A new thinner and crunchier torroncino, a smaller and handier torronfetta: this is the innovation of Torronfino. From the same traditional production of classic nougat, the Barbero company presents for the first time a brand new cut to delight even the most discerning palates. / IMAGE 6- La Torronfetta® A single thin slice of torrone D. Barbero’s Torronfette ® were born in the late ‘50s. At the beginning they were just the remaining part after the process of cutting nougat, then this new and thin product became soon a great success thanks to its wonderful taste and its easiness to eat. Now, for the first time we present “The Torronfetta” : one single thin slice of nougat that you can enjoy during a relaxing moment with a good glass of Moscato or with a sweet meditation wine. Crumbly nougat by D. Barbero is still produced according to the old recipe of Asti’s nougat with a long cooking process in a steam boilers and with the use of high quality raw materials: hazelnut*. almond from Puglia, sicilian pistachio, Millefiori honey, fresh egg white. / IMAGE 7- I Torroncini White crumbly Torroncini with hazelnuts* Code: TORRG – loose white crumbly torroncini, 3 kg bag. Code: 200TORRG – 200g white crumbly torroncini bag, carton of 15 packets. White soft Torroncini with hazelnuts* Code: 2013G – loose white soft torroncini, 3 kg bag. Code: 200MORG – 200g white soft torroncini bag, carton of 15 packets. Covered white crumbly Torroncini Code: RICG – loose crumbly covered torroncini, 3 kg bag. Code: 200RICG – 200g crumbly covered torroncini bag, carton of 15 packets. White crumbly Torroncini with almond Code: MANDG – loose crumbly torroncini with almond, 3 kg bag. Code: 200MANDG – 200g crumbly torroncini with almond, carton of 15 packets. White crumbly Torroncini with pistachio Code: PISTG – loose crumbly torroncini with pistachio, 3 kg bag. Code: 200PISTG – 200g crumbly torroncini with pistachio, carton of 15 packets. Low sugar white soft Torroncini with hazelnuts* Code: 2015G – 200g low sugar soft torroncini with hazelnuts, carton of 15 packets. *product obtained exclusively from “Piedmont Hazelnut” / IMAGE 8- “Tripolini” e “Farcito” Torrone covered with extra dark chocolate The recipe is the same of white crumbly torrone, which once cooled is covered with extra dark chocolate. The term Tripolino comes from Tripoli, the present capital of Libia, referring to the period of the Italian empire there. The farcito is a torrone covered with chocolate in layers, which are clearly visible when cut. / IMAGE 9- Elegante scatola di metallo Elegant metal boxes with torroncini, chocolates, giandujotti and truffles or a Special Mix. Code: MET – elegant metal boxes containing crumbly white torroncini (100g)/ covered torroncini (100g)/ mixed pralines (150g)/ giandujotti (200g), carton of 20 packets Code: METT – Metal pink box with crumbly white torroncini made with hazelnuts* Code: METR – Metal green box with crumbly covered torroncini made with hazelnuts* Code: METP – Metal yellow box with nocciolini (pralines filled with hazelnuts*.), boeri (pralines filled with cherry and liqueur) and limoncelli (pralines filled with Sorrento limoncello cream). Code: METG – Metal cream box with giandujotti made with high quantity of hazelnuts* Code: 1102G – metal box with 400g Special Mix, carton of 6 packets *product obtained exclusively from “Piedmont Hazelnut” / IMAGE 10- Espositore Elegant metal box as display for loose products Code: TORRGESP – 3 kg loose white crumbly torroncini Code: 2013GESP – 3 kg loose white soft torroncini Code: RICGESP – 3 kg loose white crumbly covered torroncini Code: PISTGESP – 3 kg loose crumbly torroncini with Pistachio Code: MANDGESP – 3 kg loose crumbly torroncini with Almond Code: GIANGESP – 3 kg loose giandujotti Code: CIOCNESP – 4 kg loose chocolates filled with hazelnut+ cream Code: CIOCTESP – 4 kg loose chocolates filled with almond torroncino cream Code: CIOCCESP – 4 kg loose chocolates filled with coffee cream Code: CIOCMESP – 4 kg loose mixed chocolates Code: TARESP – 3 kg loose cocoa grains truffles Code: TARTESP – 3 kg loose torrone grains truffles Code: BOERIESP – 4 kg loose Boeri Code: CRIESP – 5 kg loose Cri cri Code: FINOESP – 3 kg loose Torronfini Code: NAPMESP – 6 kg loose mixed flavor Napolitains *product obtained exclusively from “Piedmont Hazelnut" / IMAGE 11- Scatole di metallo – Edizioni d’artista Edizioni speciali della scatola di metallo: “Art & Sweet” Collection Paolo Conte: “Cavallo” Crumbly Torroncini with Hazelnut* 100 g “Sezione Ritmica” Almond sicilian Torroncini 100 g Paolo Fresu: “Fuga sul dondolo” Limoncelli (milk chocolate pralines filled with Sorrento limoncello cream) 150 g “Gli Amanti” Mixed chocolates 100 g “Storyboard & Sweet” Collection Giacomo Ghiazza: “Asti history” Extra plain chocolate torroncini with hazelnut* 100 g. “Alfieri trailer” Soft torroncini with Hazelnut* 100 g “Photo & Sweet” Collection Paola Malfatto: “Vestiti in piazza” Boeri (extra plain chocolate pralines filled with cherry and liqueur) 150 g. “Love you” Giandujotti with hazelnut* 200 g Code: METART – Mixed box containing 24 artist metal boxes (3 for each type; 8 different images created by 4 Artists from Asti). The carton is available only mixed. *product obtained exclusively from “Piedmont Hazelnut” Paolo Conte, Astigiano DOC, e’ considerato fra i più importanti ed originali interpreti della musica leggera d’ autore italiana contemporanea ed uno dei più grandi autori di testi di canzoni di sempre. Già da ragazzo comincia a coltivare quelle che restano tuttora le sue passioni, il jazz americano e le arti figurative. Inizia molto presto a scrivere canzoni, dapprima con il fratello Giorgio, poi da solo, ispirato non solo dalla vita quotidiana ma anche dal cinema e dalla letteratura. I suoi album più famosi sono innumerevoli come “Un gelato al Limon”, “Paris Milonga”, “Aguaplano”, “Razmataz”, “Nelson” e molti altri. Nel 1987 scrive “Diavolo rosso”, un omaggio a Giovanni Gerbi: nostro antenato, grande pioniere del ciclismo, genio, sregolatezza e mito dei primi del 900. Ricordiamo volentieri le parole di questa canzone: “Diavolo Rosso, dimentica la strada vieni qui con noi a bere un aranciata contro luce tutto il tempo se ne va” e ne approfittiamo per ringraziare personalmente l’ artista di aver mantenuto vivo il ricordo di nostro nonno. In questa collezione vengono raffigurati due dipinti presi dall’ album “Razmataz”. Paolo Frisu è astigiano e di mestiere fa il pittore. Frequenta il liceo Artistico di Torino e l’ Accademia Albertina, che interrompe per dedicarsi alla scenografia teatrale, cinematografica e televisiva (“Come e perché crollò il Colosseo” di Luigi De Filippo, Napoli 1981; “Grunt”, di Giorgio Faletti e Andy Luotto, Roma 1982; “Fantastico 90”, Rai Uno, Roma 1990; “Il malato immaginario”, Teatro Asti). Artista di grande talento, espone le sue opere d’ arte in location di prestigio come a New York (Coliseum 1980) ed a Roma (Museo Teatrale del Burcardo 2008) attraversa un periodo tra figurazione e simbolismo per sfociare nella sua giusta dimensione artistica che e’ il racconto. E’ nato, così, il mondo ironicamente fiabesco della pittura di Fresu, che mette teatralmente in scena uno spettacolo d’arte varia fatto di beffarde maschere che sotto l’apparente allegria mostrano i vizi e le contraddizioni della società moderna. Nei suoi quadri non c’è mai la parola fine, perché la fine potrebbe essere un possibile inizio. Rappresenta nelle scatole della “Art box Collection” due opere tratte dalla collezione “Non c’ era una volta”. Giacomo Ghiazza: un’avventura stupefacente iniziata a metà degli anni 80 è quella che caratterizza Giacomo Ghiazza. Parte da Asti a 35 anni per S.Francisco e ricomincia la sua vita da zero: adora i western, i film di fantascienza e sogna di entrare nella Lucas Films, fare fortuna negli States con Spielberg, Coppola o altri registi indipendenti. Riesce a sfondare e a diventare lo “storyboarder” di alcuni tra i principali film di Hollywood come Total Recall con Schwarzenegger, Pirati dei Caraibi con Johnny Depp, Mission Impossible con Tom Cruise e molti altri. I suoi storyboard, il fumetto che per primo trasforma in immagini le parole del copione, fanno si’ che Ghiazza veda l’ opera prima di chiunque altro. Può essere definito un po’ regista, un po’ montatore, un po’ scenografo ed un po’ cameraman; rappresenta con due storyboard Vittorio Alfieri, poeta e drammaturgo Astigiano. Paola Malfatto: osservazione e istinto, non si insegnano, non si studiano, si hanno in dote. Lei è creativa non per ciò che fa ma per quel che è anche quando non fa nulla. A 18 anni entra nell’azienda di famiglia EQSG SpA di Asti , dimostrando già da subito di avere doti creative, da li a poco inizia la collaborazione con la The Walt Disney Company , De Agostini, Mattel, Warner Bros, ecc. con le quali ha firmato e firma tutt’ora grandi successi. Molti gli eventi che coinvolgono la sua arte: dalla mostra Static del 2009, alla classificazione tra i finalisti del concorso fotografico organizzato dalla rivista Geo del 2011; dall’articolo sulla rivista d’arte I-QUALITY nel 2011 alla mostra personale permanente presso “Il Relais San Maurizio di Santo Stefano Belbo”. Sempre in fase evolutiva, la fotografia diventa la naturale conseguenza della sua creatività. Le sue foto non sono altro che la sua anima che si affaccia nel quotidiano attraverso i suoi occhi che, come finestre, regalano scorci di emozioni. In questa collezione rappresenta una foto artistica tratta dalla collezione “Vestiti in piazza” del 2008 ed una tratta dalla collezione “Words on the bar”. / IMAGE 12- Torroncino Creams: Hazelnut, Almon, Chocolate and Hazelnut spread cream The Creams For torrone lovers, but not only, the Torroncino Cream represents a alternative way to taste torrone. In addition to the well known nougat with hazelnut cream, this year D. Barbero presents the one with almond nougat. The nougat cream with chocolate is made from torrone and the best quality cocoa. After a careful research, D. Barbero has come up with a new recipe for a spread cream with 50% hazelnuts * and cocoa from Ecuador. The creams are ideal to be spread on bread, breadsticks and the taste is considerably exalted if spread on a cracker, pâte brisé and savory baked goods. Code: CREMTOR – 100g Torroncino cream, carton of 18 jars Code: CREMRIC – 100g Torroncino and chocolate cream, carton of 18 jars Code: CREMAND – 100g almond torroncino cream, carton of 18 jars Code: CREMEQ – 220g hazelnut spread cream with cocoa from Ecuador, carton of 9 jars Code: CREME – mixed carton of 15 assorted creams: 4 hazelnuts torroncino cream jars, 4 almonds torroncino cream jars, 4 torroncino and chocolate cream jars, 3 hazelnut spread cream with cocoa from Ecuador jars. / IMAGE 13- Torrone bianco e ricoperto con nocciole* Code: 3003L – 150g crumbly covered torrone, carton of 21 packets Code: 3010L – 250g soft covered torrone, carton of 12 packets Code: 1002L – 200g crumbly torrone bar, carton of 16 packets Code : 2001L – 150g soft torrone, carton of 20 packets *product obtained exclusively from “Piedmont Hazelnut”