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Bagnet rus - or red bath - is a condiment typical of traditional Piedmontese cuisine, appreciated already in the 19th century by the Savoy...
Delicate vanilla sugar candies: one leads to another! Ingredients: sugar. Thickeners: gum arabic, adragante gum. Vanillin.
Delicate vanilla sugar candies: one leads to another! Ingredients: sugar. Thickeners: gum arabic, adragante gum. Vanillin.
Cooking time:4/6 minutes from boiling. Pasta ingredients (44%): soft wheat flour "00", durum wheat semola, eggs (20%), water. Stuffed...
Amber beer produced on the occasion of the first anniversary of the brewery. Produced with wheat and malted speltOn the nose the hints of...
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...
Celebrate Easter by bringing to the table the traditional dessert! Easter cake with raisins handcrafted by the bakerySapori del Canavese, which...
Delicate vanilla sugar candies: one leads to another! Ingredients: sugar. Thickeners: gum arabic, adragante gum. Vanillin.
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Bottarga is obtained from dried and seasoned trout eggs with the addition of salt and spices.More delicate than that of mullet or tuna, it is...
Whitefish (or lavarello) cold smoked with beech woods and fruit trees, with an intense flavor.Of the salmonidae family, whitefish is a freshwater...
Fillet or slice of hot smoked rainbow trout.As soon as received, the fillet is knocked down to a temperature of -20C°. Once thawed, marinating in...
Fillet or slice of hot smoked salmon rainbow trout. As soon as received, the fillet is knocked down to a temperature of -20C°. Once thawed,...
Cold smoked salmon rainbow trout with alpine herbs. Handcrafted handcrafted product. Bred in Italy in spring water.How to enjoyit : natural or on a...
Cold smoked rainbow trout slice with alpine herbs. Handcrafted handcrafted product. Bred in Italy in spring water.How to enjoyit : natural or on a...
Cold smoked rainbow trout slice. As soon as received, the fillet is knocked down to a temperature of -20C°, and maintained for at least 24 hours....
Fillet or slice of cold smoked salmon rainbow trout. As soon as received, the fillet is knocked down to a temperature of -20C°. Once thawed,...
Delicate morsels of trout marinated with apple vinegar and flavored with pepper and rosemary. Ingredients : rainbow trout (Oncorhyncus...
Cold-smoked rainbow alpine trout cut with a knife.You can use the tartare to prepare delicious canapés (maybe with a veil of butter) or you can tod...
Cold-smoked salmon alpine trout cut with a knife.You can use the tartare to prepare delicious canapés (maybe with a veil of butter) or you can tod...
Cold smoked charcutiot with juniper berries.Handcrafted handcrafted product. Bred in Italy in spring water. How to enjoyit : natural or on a...