Hazelnut crumbly torrone bar

This type of torrone is traditionally more near us. First of all it is crumbly as required by the Piedmontese tradition. Piedmont hazelnuts from the area of Mombercelli d'Asti (where the Barbero company was founded in 1883) have been mixed with acacia honey from Masio. In comparison to our traditional recipe, we have replaced Millefiori honey and removed glucose. As flavouring we used natural vanilla from Madagascar.