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L'Alvà Forno diffuso uses only semi-wholemeal flours of the Canavese territory ground stone-ground and sourdough.
Delicious sweets based on only two ingredients: egg white and sugar. You can use them to garnish your desserts or enjoy them at the end of a meal...
Zabaione is a tasty cream made from eggs, sugar and fortified wine. Several stories and legends have been born about its origins. According to one...
The tometta flavored with Genepy of Val Soana is produced with cow's milk from the high altitude pastures of the Gran Paradiso National Park. The...
Grape variety: Uva Rara 40%, Neretta Cuneese 40%, Barbera 20% Production area :Municipalities of Settimo Rottaro and Azeglio.Terrain: hilly,...
Grape variety: Barbera 60%, Freisa 40%Production area:Municipalities of Settimo Rottaro, Azeglio and Colleretto Giacosa in Canavese.Soil: Hilly of...
Grape variety: Erbaluce 100%Production area :Municipalities of Settimo Rottaro and Azeglio in Canavese, Piedmont.Soil: Hilly of morainic origin,...
SENSORY NOTES Color: bright straw yellow with slight greenish shades.Bouquet:intense and fragrant, with hints of green apple and mineral nuances,...
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Ingredients : soft wheat flour type "0" , sunflower seeds, oatflakes, brown and blond flax seeds, corn flour, durum wheat semolin, sesame seeds,...
The whole grain gives the cake a more intense flavor and allows to obtain a product with a high number of fibers and proteins. Lightly salted....
Red pinion is a fine variety of corn typical of Canavese. Supplanted over the years by more productive but lower quality varieties, the red fuss...
The bag contains the canestrelli in the following taste variants, in varying proportions: anchovies, onion, olives, pecorino cheese, chili, pesto,...
A pleasant variant invented by Bottega Del Canestrello and much appreciated as a teaser for the aperitif or a pleasant entrée combined with pate or...
Ingredients: soft wheat flour type "00", corn flour, lard, yeast, olive pomace oil, salt, water, rosemary, extra virgin olive oil
Thanks to the characteristics of white corn, thin and delicate cakes are obtained, with a sweet aftertaste that reminds the palate of the flavors...
Grámmata is a corn cake obtained by using the whole grain to maintain the fragrance and wholeness.Rustic and swaying looking, Grámmata is light and...
Hand-ironed breadsticks. Artisanal product. Ingredients:soft wheat flour type 00, water, lard,olive pomace oil, salt, yeast, emulsifier 472E.
Ingredients: soft wheat flour type "00", water, lard, olive oil, yeast, salt, malted cereal flour.
Ingredients: soft wheat flour type "00", salt, water, yeast, malted cereal flour, olive oil for coating.
Ingredients: soft wheat flour type "00", water, sesame,lard, olive oil, yeast, salt, malted cereal flour.
L'Alvà Forno diffuso uses only semi-wholemeal flours of the Canavese territory ground to stone.Ingredients: soft wheat flour type 2, yeast mothers,...
Ingredients:soft wheat flour type "00", corn flour 30%, lard,water, yeast, salt, olive pomace oil, emulsifier: E472.
Ingredients:soft wheat flour type "00", water, lard, yeast, salt, pomace and olive oil, olives 20%, emulsifier: E472F.
Máthema is a red corn cake derived from a natural cross between ancient varieties of South American corn and Italian corn.The result is a rustic,...
Ingredients: soft wheat flour, butter, Grana Padano,black olive pate (black olives 86%, extra virgin olive oil, salt, acidifying: lactic acid).
Ingredients: soft wheat flour type "00", water, lard, yeast, salt, pomace and olive oil, oregano, emulsifier: E472F.
The neutral flavor of corn adapts to both sweet and savory: try the cakes with jams or with cold cuts and cheeses!Ingredients: corn 99%, sea salt...
L'Alvà Forno diffuso uses only semi-wholemeal flours of the Canavese territory ground stone-ground and sourdough.Ingredients: type 2 soft wheat...