New products
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.
La Stella Alpina began to cultivate a small land in Ceresole Reale,in chiapilli inferiore (Upper Orc Valley), grafting native genepy seedlings.
The first year the harvest was poor. From the second, however, the Ceresole field has produced a high amount of seedlings necessary for the production of liqueur.
Genepy, harvested in July, is dryed for a month in the atym (all naturally, without the use of artificial dryers). Subsequently, the De Laurenti Danilo liquor factory in Castellamonte obtained the liqueur.
The main liqueurs of the company are produced with the genepy grown in Ceresole Reale (Genepy Tre Levanne) and Campiglia Soana (Genepy Tchampiy).
Fucher,sugars flavored with Genepy Ingredients: alcohol, water, natural aromas and infusions, sugar cubesLiqueur at origin 20clZollette 170gVol....
External ingredients: dark chocolate, sugar, cocoa, cocoa butter, vanilla, cocoa fondant 60% minimum. Emulsifiers: soy lecithin.Internal...
Fucher,sugars flavored with Genepy Ingredients: alcohol, water, natural aromas and infusions, sugar cubesLiqueur at origin 20clZollette 170gVol....
Produced with Genepy grown in Campiglia Soana (Tchampiy in the Valsoanino dialect) at a height of 1350m. Exposure to the east, sunny. Alcohol...
Liqueur "Le Quegne de l'Engri" ("the chestnuts of Ingria" in Valsoanino dialect). Produced with chestnuts collected in the municipality of Ingria,...
Liquor "Le more d'lo Convent" ("le more di Convento" in Valsoanino dialect). Produced with blackberries collected in the hamlet of Convento di...
Liqueur "Il cumino d'la Val Soana" ("Il cumino della Valle Soana" in Valsoanino dialect). Produced with cumin harvested in Valle Soana. Alcohol...
Liqueur "Li Fre de Tchampiy" ("campiglia strawberries" in Valsoanino dialect).Produced with the wild strawberries collected in Campiglia, a village...
Liqueur "Le Lostrie d'li Fosatin" ("blueberries of Forzo" in Valsoanino dialect).Produced with blueberries collected in Forzo, a village in the...
Liqueur "Le Ampole d'la Val Soana" ("the raspberries of val Soana" in Valsoanino dialect).Produced with raspberries collected in various places of...
Liqueur "La Genzianella d'lo Pra" ("la genzianella di Pianprato" in Valsoanino dialect).Produced with the gentian flower harvested in Pianprato, a...
Liquor "Lo Timo d'lo Servin". Produced with thyme harvested in Valle Soana. Alcohol volume :30%
Liqueur produced with 36 medicinal herbs harvested and grown in Valle Soana, in the heart of the Gran Paradiso National Park:yarrow, diaeth, anise,...
Liqueur with a strong and pleasant taste, produced with hazelnuts from the Soana Valley, in the heart of the Gran Paradiso National Park.
Bitter produced with 7 herbs grown and harvested in Valle Soana: genepy, white ruta, black ruta, violets, polypodium, gentian and thyme. Alcohol...