Cioccolato al latte senza zuccheri
Few ingredients, all the taste of cocoa!Obtained from roasted and stone-ground cocoa beans.
More than 100 years have passed since, at the end of the 1800s, his great-grandfather Luigi started the activity of cheese seasoner in Borgofranco d'Ivrea, in a particular building called Balmetto. It is a cellar built close to the mountain, from which wet and cold drafts called "hours" come out, ideal for the seasoning of cheese and the aging of wines.
It was in 1933 that his great-grandfather Egidio Torreano founded the companyEgidio Torreano E Figli, while the birth of the Fontegidia brand dates back to 1956, a fontal with unique characteristics.
Today the rooms used have become large maturing cells, very similar, in temperature and humidity, to those of the "balmetti" and where, annually, thousands of forms of cheese are treated.
The fundamental elements of cheese maturation, according to the company philosophy, are 4:
All you have to do is taste!
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...
Fontegidia is a fontal with unique characteristics, with straw white paste and a delicate, buttery and melting flavor in the mouth, always...
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Between mule tracks and mountain landscapes, you can reach Torre Daniele,a small hamlet of Settimo Vittone, a Canavesano village, nearthe...
Between mule tracks and mountain landscapes, you can reach Torre Daniele,a small hamlet of Settimo Vittone, a Canavesano village, nearthe...
Between mule tracks and mountain landscapes, you can reach Torre Daniele,a small hamlet of Settimo Vittone, a Canavese village, near...