Soft nougat with Piedmontese hazelnuts.
The "Gran Cru" bars of Torrone were born after meticulous research of the best raw materials and a long series of tests. We studied and drew inspiration from the different cultures and philosophies of artisan torrone production. Traditionally, this type of torrone comes from a lot closer to home, and has a much more crumbly texture than its nougat counterparts. This is required for Piedmontese tradition, as are the Piedmont hazelnuts from the company's hometown area of area of Mombercelli d'Asti have been mixed with acacia honey from Masio. In comparison to our traditional recipe, we have replaced Millefiori honey and removed glucose and as flavouring, we used natural vanilla from Madagascar.