The Antica Torroneria Piemontese Company belongs to a prolific and fascinating territory, the Langhe: a so wonderful landscape in Piedmont whose hills and gorgeous nature give an apparent sense of tranquility, hiding a great vital energy. On the sunny hill slopes the prestigious vineyards sleep cradled by the soft spring wind and on the shady slopes the hazelnut trees find their natural environment to produce the famous “Tonda e gentile” Langhe hazelnut to which our company origin is tightly connected.  
 
Giuseppe Sebaste established his Company in 1885. After a brief practice in a small cake shop in Alba, he started on his own a little laboratory, where he prepared his nougat. Till that moment nougat in Italy was produced only with almonds growing in Southern Italy which were really expensive. As Giuseppe Sebaste, father of ten children, could not afford to buy them, he decided to try to use splendid hazelnuts of our beautiful hills. This new recipe was brought by some Giuseppe Sebaste’s sons and daughters in Belgium, France and  Argentina where the tradition of the birthplace was continued.

In times where words like “marketing” were still absolutely unknown and people made a virtue out of necessity, the best sweets were cooked using ingredients easy to find in nature around and showing a strong attachment to the Langhe territory; this devotion to origins has made the Antica Torroneria Piemontese start producing nougat making a right mixture able to exalt in the best way the “ Tonda e Gentile” Langhe hazelnut. Also our Sweet Truffles, forging one by one, reflect this feeling of love towards territory: their irregular shape recall the most precious fruit of our land: the Tartufo Bianco d’Alba. As it, also our Truffles are unique and  unrepeatable.

Today at the Antica Torroneria Piemontese we like to describe us as evolved craftsmen, working in the respect of tradition and at the same time watching to the future. Starting from strictly selected ingredients, we process them according to time they need to be transformed and in order to obtain the taste of exclusive products. We apply a simple but very important concept: haste is enemy of quality. Nougat’s ingredients have to be added in a specific order: while with the "bagno maria" method  the nougat craftsmen cook slowly a mixture of glucose, sugar and albumen or gelatin, the hazelnuts have to be correctly roasted; only after they are put together. The same care and philosophy is used in preparing Sweet Truffles: the mixture of cocoa paste, hazelnuts in pieces and hazelnuts paste has to rest for an entire night before it can continue to be processed. 
A lot of our craftsmen have an over twenty-years old experience and young people, almost all graduated at the “Arte Bianca” school  (for specialized pastry), inherit their experience and pride. The skills of our expert laboratory technicians could never be replaced. We create, design and patent our machinery used in the production, just for conceiving work like a big confectionery laboratory. 
We never search speed and spar, but  we always pursue the best final result, applying the right time and right temperature in the production in order to obtain excellent quality products and to maintain natural flavorings and perfumes. Specialties so precious need an exclusive packaging:  in the Antica Torroneria we take care of every single detail, choosing elegant materials for the wrapping and making by hand our packages. 
The result is the few quantity produced and the unique quality of products addressed to an exclusive Customer that can find our products only in specialized and prestigious dealer. 
Starting from the story of a family with 10 children, our reality today is represented by a factory certified according to the standards BRS and IFS. 
Our  Customers are specialist retailers, gourmet shops, wine shops. 
We are prepared to offer a well-groomed service and customized for our Italian Clients and our distributors all over the world. 
Today we have reached the fifth generation working in the family business: the passion continues…