Honey, sugar, chocolate, lots of hazelnuts but some almonds too. The recipe for Langhe torrone is very simple, it doesn’t include anything that isn’t entirely natural. The difficult part comes at the moment of making it. You can’t just suddenly turn yourself into a "torronai", it’s not enough to be the heir of a tradition, you need passion plus the intuition inspired by inherited skill: the ingredients, added together in a specific order, have to cook slowly in a "bain marie". With us at the "Antica Torroneria Piemontese" the mixture cooks for at least seven hours. In the meantime the hazelnuts are toasted, this too is done “on the premises” with the utmost care, as required by ancient tradition. When the mixture has reached the right consistency the hazelnuts are added and mixed in until perfectly amalgamated, ready to be poured and hand drawn into the moulds. The moment in which to intervene has to be carefully calculated: the mixture formed cannot be handled when it is too hot but has to be cut or moulded before it sets.
Over time the first type of Langhe torrone, strictly friable, has been added to with other delicious varieties, starting with torrone covered in chocolate and including the soft torroncini imaginatively covered in vanilla, lime or orange.

Almost at the same level as his majesty the torrone is the sweet truffle, an exceptional example of handmade quality. In the highly specialised production of this delicacy too, there is no place for haste, and it would be a bad counsellor. Haste is the enemy of quality and in Sinio d’Alba this concept is very clear. To respect the times of the production process, the mixture, whether black or white, has to rest for an entire night before it can continue to be processed. Ingredients of unequalled quality are at the basis of this entirely handmade production.

Another distinguishing element of our production is the giamaicano al rhum. A product which owes its name to the sugar cane distillate which characterises it and which marries well with exquisitely local blends, such as hazelnut paste and chestnut purÈe. All generously covered in extra fine dark chocolate. A speciality which gives our range of products a pleasant note of verve, as do the versions made and aromatised with coffee and orange.

Our passion for details at the Antica Torroneria is not limited to the production, the same zeal goes into the creation of exclusive and elegant packaging. We make the packages one by one, choosing elegant and stylish materials. Our paper packaging range recalls the local culture and the history of our firm in its shades and patterns. In this case too, the concept highlighted is that tradition and innovation are two sides of the same coin.
Whether in the Spartan wrapper of the plain or covered bars, the lace-covered case or practical glass jar, the fun tins in the shape of a giostrina, trunk or handbag, or even the casket in rigid cardboard, our packages prepare the eye for what the palate is about to taste: the result of a search for absolute perfection, the synthesis of a tradition and character which only has solid roots "in Langa".

WE’RE NOT JUST IN THE LANGHE
The excellence of Antica Torroneria’s products has extended well beyond its local borders and is famous all over Italy with shops that are as exclusive as the products it offers. We’re proud to be present in the most important shop windows in Italian cities, very often looking out onto picturesque historic centres. The shop windows of sales outlets run by professionals who only recommend products of undoubted quality and proven genuineness to the Clientele.
We like to say that a handful or so of our torrones and truffles also travel towards Japan and the United States where they can justly boast not just of being "made in Italy", but much more: "created in Italy".