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Cooking time: 2/3 minutes from boiling. Pasta ingredients (44%): soft wheat flour "00", durum wheat semolina eggs (20%), water. Filling...
L'Alvà Forno diffuso uses only stone-ground semi-wholemeal flours from the Canavese territory. PRODUCT CURRENTLY NOT SHIPABLE BY COURIERAvailable...
Few ingredients, all the taste of cocoa!Obtained from roasted and stone-ground cocoa beans. Ingredients: cocoa beans, cocoa butter, raw cane sugar.
Queen of typical Piedmontese cuisine, bagna caoda is a sauce made with oil, garlic and anchovies.Ready to heat, you can use it as a sauce for...
The Russian salad is a great classic of Piedmontese cuisine and consists of boiled vegetables cut into chunks mixed with mayonnaise. Ingredients:...
The Cri-Cri is the praline chocolate of the Piedmontese tradition: toasted IGP Piedmont hazelnut covered with dark chocolate and coated with sugar...
Trio of sweet and sour vegetables: eggplant, onions and zucchini.Ideal as a delicious appetizer, you can also enjoy it as a side dish for second...
The basket contains the following products: n.1 Chivasso kernels 90g n.1 IGP hazelnuts covered 30g n.1 Organic candy tin 60g n.1 Honey 40g Total...
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The butter of theCaseificio Garda is produced exclusively from cow's milk cream.Handcrafted for over 60 years, it contains no thickeners, dyes or...
With a soft and creamy consistency, it is rich in proteins, mineral salts and vitamins and low in fat.The milk used comes exclusively from Canavese...
Candida, soft and grainy, this ricotta is produced with 100% goat's milk. Excellent for an aperitif, enriched with chopped hazelnuts; you can use...
Primosale is a soft and fresh cheese. Cut into cubes flavors salads; cut into slices of half a centimeter can be roasted in a non-stick pan or a...
Creamy and spreadable, fresh milk tomini 100% Canavese vaccine. Caseificio Garda, the pleasure of handmade cheese.
TheAzienda Agricola Bagnod breed of cattle of the Aosta Valley red pezzatabreed: a lot of pasture, good hay and cereals produced internally on the...
With a sweet and delicate taste, the primosale di capra is a fresh but compact cheese, suitable to accompany seasonal salads. Caseificio Garda,...
The Tuma Veja ofAzienda Agricola Paolo Malinverni is produced with whole cow's milk processed raw.The seasoning takes place on wooden planks and...
The cheeses that theLe Tome Di Villacompany selects and refines are passionately guarded in alice superiore's cellar and come only from small farms...
Cheese of Protected Origin produced by the historic Bredy Dairy in Gignod (AO). Based on whole milk, Fontina is produced following a strict...
Creamy and spreadable, fresh tomini of 100% goat's milk. Caseificio Garda, the pleasure of handmade cheese.
Semi-hard pressed cheese, straw-colored, produced with pasteurized cow's milk. Sweet taste.The seasoning is at least 70 days and is carried out on...
TheAzienda Agricola Bagnod breeds red spotted Valle d'Aosta cattle: lots of pasture, good hay and cereals produced on-site.Fresh milk is processed...
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...
Occhiato Fontegidia is a cow's milk cheese reminiscent of emmentaler. The holes are in fact the characteristic of this cheese: eyes the size of a...
Fontegidia is a fontal with unique characteristics, with straw white paste and a delicate, buttery and melting flavor in the mouth, always...
Between mule tracks and mountain landscapes, you can reach Torre Daniele, a small hamlet of Settimo Vittone, a Canavese village, near the "border"...
Between mule tracks and mountain landscapes, you can reach Torre Daniele,a small hamlet of Settimo Vittone, a Canavese village, near...
The milk comes exclusively from goats raised in Canavese from cascina miaquiete Ingredients: goat's milk, rennet, salt
Semi-hard cheese produced with partially skimmed cow's milk and with an important flavor reminiscent of the Canavese pastures.The processing has...
Soft cheese made with whole cow's milk. The craftsmanship allows, enjoying it, not to lose the flavors of milk. Seasoning of about 40 days....
