Torroneria Cioccolateria Barbero

Journey between true flavors and artisan traditions

The taste of tradition, handmade since 1946

Since 1973, meat and cured meats fiercely Italian. Between tradition and modernity.

Breeding of IGP certified Piedmontese heifers - CEE certified workshop for processing our meat (deboning, cutting, portioning) - Shop selling our products as well as products from partner companies related to our product.

We are a family-run, itinerant business, which brings an authentic Italian piece to public and private events: Farinata, a poor product of humble Ligurian origins, but not to be underestimated.

Excellent street food, scent of truffle and territory

Caseificio Rosso produces and ages typical cheeses of Piedmont, made with artisanal processes and 100% Piedmontese milk, collected every morning from local farmers, chosen for the traditional work and dedication to their animals.

Golosalba, artisans of taste between tradition and innovation

Since 1901, the Piedmont excellence in porcini mushrooms and artisan specialties handed down for five generations

Beekeeping and hive care, the organic and natural production of honey, pollen, and other beehive products, along with magical stays among the UNESCO-heritage hills, make this place the perfect destination to experience nature, enjoy genuine products, and discover the essential value of bees.

All our products are the unique result of two essential elements. The recipes left written by our grandparents and the precious raw materials of Bosia, the door of Alta Langa.

The Miele Barbees Beekeeping Company, founded in 2019, produces quality local honey in Bra

Passion and tradition in the Langhe: typical products with hazelnut Piedmont and welcome in a comfortable apartment with swimming pool

Excellence in snail breeding in the heart of the Langhe

The "Agrisalumeria Luiset" is a farm with short supply chain that produces typical cold cuts arising from pig born and raised in Piedmont land. Animals are raised in a farmhouse, they are fed with cereal and they are slaughtered after one year old. At the end pig are processed according to the culinary tradition of the family.