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How to prepare:heat in the oven to 180°C for about 15 minutes or in a pan. You can accompany them with a light fondue.
How to prepare:heat in the oven to 180°C for about 15 minutes or in a pan.You can accompany them with a light fondue.
Ingredients: pasteurized cow's milk, rennet, uniodato dietary salt, ferments, preservative E251.Surface treatment:natural crust not edibleMilking...
Carpione is a typical Piedmontese preparation, used for marinating vegetables, fish and meat. Used in the past for the storage of food in the...
Sauce produced with organic date tomatoes grown directly on the farm.With an unmistakable taste and sugar content, it is ideal for the preparation...
Ingredients: Canavesano pork, guanciale, salt, pepper, spices, boiled potatoes.
Alcohol grade :4.8% vol. IBU (International Bitterness Unit: 20 Plato: 12°
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Bitter produced with 7 herbs grown and harvested in Valle Soana: genepy, white ruta, black ruta, violets, polypodium, gentian and thyme.Alcohol...
Liqueur produced with medicinal herbs harvested and grown in Valle Soana.
The bitter is produced with the mountain herbs of the Canavese Valleys: wormwood, gentian, rhubarb, tansy, elderberry, chamomile, genepy and with...
WinemakingGrape variety: Barbera 100%Harvest: End of SeptemberVinification: maceration of 10 days at a temperature of 27°C, with delèstageAging: 1...
Grape variety:Barbera 95% 5% Freisa.Breeding:espalier.Yields per hectare :90qMaximum production of bottles per hectare...
Ingredients:pure Arabica coffee, whole milk, brown sugar, fine alcohol, Indonesian cocoa, eggyolk,Rum distillate, Bourbon vanilla infusion,...
Liqueur produced with black ruta collected in upper Valle SoanaAlcohol volume :30%
SENSORY NOTESColor: soft rosé, with pleasant reflections of onion peel.Perlage:fine and persistent.Bouquet:intense, complex, elegant with hints of...
Name :Canavese Rosso DOCVariety: 80% Barbera, 20% Bonarda and FreisaVineyards:hilly between Levone and RivaraVinification and...
WinemakingGrape variety: Herbaceous 100%Harvest: medium lateWorking: white vinificationFermentation: at controlled temperature (16°C)Aging: in...
Grape variety: Herbaceous 100%Breeding:pergola/espalier.Yields per hectare :5qMaximum production of bottles per hectare :350 (0.5L)Collection:...
Cantina Ceich's philosophy is to offer a product of over four years of bottled foam grip with the aim of exceeding six years according to the...
WinemakingGrape variety: Herbaceous 100%Harvest: early SeptemberWorking: white vinificationFermentation: at controlled temperature (16°C)Aging: in...
Grape variety: Barbera 100%.Breeding:espalier.Yields per hectare :70qMaximum production of bottles per hectare...
SENSORY NOTESColor: ruby red, with reflections tending to garnet.Bouquet:wide, complex, fine, with spicy notes in evidence, dried flowers and...
