Description
Barbero crumbly nougat has unique characteristics as it is a product still worked with the ancient recipe of Asti nougat.
In fact, the ancient craftsmanship has been completely maintained, which involves long cooking in steam boilers for approximately 7 hours. To do this, we continue to use fresh egg white which gives the product great friability and which does not alter the taste of the nougat. Our nougat includes a very high percentage of almonds and good quality wildflower honey selected by us in its recipe.
All the almonds are chosen by hand and the nougat after cooking is extracted with wooden “oars” and crushed by hand into special beech moulds. Wood is still used as it is a thermal insulator and allows us to let the nougat rest inside the molds for the right amount of time. The product is then left to cool until the following day on marble tables and is collected to be packaged .
This type of artisanal processing in Piedmont for the “Friabile” is no longer implemented by the industry as the egg white is replaced with edible jellies which serve to speed up the cooking of the nougat. Furthermore, in industrial production manual processing has been replaced by rolling mill processing which alters the friability of the product.
