Antica Torroneria Piemontese / Chocolates and pralines

The selection of raw materials and skillful processing lead to an unmistakable taste of the pralines from Antica Torroneria.

Antica Torroneria Piemontese / Chocolates and pralines For 5 generations at Antica Torroneria, the selection of raw materials and skillful processing have stood for an unmistakable taste.

For 5 generations at Antica Torroneria, the selection of raw materials and skillful processing have stood for an unmistakable taste.

  • A golden temptation from Antica Torroneria


    copyright photo / image: torrone.it
  • Antica Torroneria Piemontese


    copyright photo / image: torrone.it
  • Antica Torroneria Piemontese

    Giuseppe Sebaste has been creating excellent desserts since 1885, all of which are inspired by the Piedmontese IGP hazelnut. His family, now in the fifth generation, continues to tell emotions: the passion for an ancient craft, the love for the places of origin, the appreciation of the fruits of the territory.
    A reality in which respect for tradition and the search for innovation coexist every day. At Antica Torroneria Piemontese we are artisans in constant development. Many of our production staff have more than twenty years of experience, and the young people inherit the experience and pride in their work. The expert eye of our passionate laboratory technicians can never be replaced, so the machines used in production are conceived, designed, patented and built by us to conceive the work like in a large pastry shop.
    Never look for speed and savings, but continuously achieve the best end result, use the right times and temperatures in processing to maintain the excellent quality of the products and preserve the natural flavors and fragrances.


    copyright text : torrone.it
  • Antica Torroneria Piemontese


    copyright photo / image: torrone.it
  • Processing

    Antica Torroneria Piemontese

    In Antica Torroneria, people, machines and rhythms adapt to the product, never the other way around. This has always been the case. Slow times for a manual process.
    The preparation times of the nougat change depending on the season and the properties of the raw materials. Everything is happening again as it used to be, with manual processing in a water bath, slow cooking and patient waiting under the watchful eyes of our experts and trustworthy employees.
    The preparation of amalgam is also essential for sweet truffles and the dough is left to rest for a whole night before processing can continue. We shape and cut the sweet truffles one by one. Our products are the result of the combination of old recipes and creative flair. Every year you will find irresistible novelties, because special aromas are intuitions that become reality.


    copyright text : torrone.it
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