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Few ingredients, all the taste of cocoa!Obtained from roasted and stone-ground cocoa beans.
Few ingredients, all the taste of cocoa!Obtained from roasted and stone-ground cocoa beans.
The Cri-Cri is the praline chocolate of the Piedmontese tradition: toasted IGP Piedmont hazelnut covered with dark chocolate and coated with sugar...
SENSORY NOTES Color:intense straw yellow with slight golden shades.Perlage: fine and persistent.Perfume:intense, complex, elegant, with notes of...
The cheeses that theLe Tome Di Villacompany selects and refines are passionately guarded in alice superiore's cellar and come only from small farms...
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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...
Snacks of corn not fried.Very light and low in salt, they are ideal for the whole family, even for the little ones! Obtained from organic corn...
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...
Thanks to the characteristics of white corn, thin and delicate cakes are obtained, with a sweet aftertaste that reminds the palate of the flavors...
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,...
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,...
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...
L'Alvà Forno diffuso uses only semi-wholemeal flours of the Canavese territory ground to stone. Ingredients: soft wheat flour type 2, yeast...
Ingredients : soft wheat flour type "0" , sunflower seeds, oatflakes, brown and blond flax seeds, corn flour, durum wheat semolin, sesame seeds,...
Would you like to try all theMolino Borra cakes to find your favorite?Eterai is the solution! In a 100g bag you will find yellow corn cakes, red...
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....
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.
Crispy and tasty, Panificio Genoese nut breadsticks are handmade. Ideal for an aperitif paired with fresh cheeses, they are a delicious substitute...
L'Alvà Forno diffuso uses only semi-wholemeal flours of the Canavese territory ground stone-ground and sourdough.Ingredients: type 2 soft wheat...
Ingredients: soft wheat flour type "00", water, lard, yeast, salt, pomace and olive oil, oregano, emulsifier: E472F.
The Bottega del Canestrello has created a savory variant of the typical dessert of Borgofranco d'Ivrea. You can taste the salted canestrelli alone...
The ancient Verna wheat used is stone-ground maintaining the wheat germ and therefore all its nutrients. Ingredients: Verna ancient wheat flour...
The ancient Verna wheat used is stone-ground maintaining the wheat germ and therefore all its nutrients. Ingredients: Verna ancient wheat flour...