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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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Fat: 82%The milk used comes exclusively from Canavesian farms.Caseificio Garda, the pleasure of handmade cheese.
The milk comes exclusively from goats raised in Canavese from cascina miaquiete
TheAzienda Agricola Bagnod breed of cattle of the Aosta Valley red pezzatabreed: a lot of pasture, good hay and cereals produced internally on the...
The milk comes exclusively from goats raised in Canavese from cascina miaquiete Ingredients: goat's milk, rennet, salt
Soft and delicate, the mozzarella del Caseificio Garda is produced with milk coming exclusively from Canavese farms. The image is purely indicative
TheAzienda Agricola Bagnod breed of cattle of the Aosta Valley red pezzatabreed: a lot of pasture, good hay and cereals produced internally on the...