copy of Capunet 300g
How to prepare:heat in the oven to 180°C for about 15 minutes or in a pan. You can accompany them with a light fondue.
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!
Ingredients: pasteurized cow's milk, rennet, uniodato dietary salt, ferments, preservative E251.Surface treatment:natural crust not edibleMilking...
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Some ideas to taste fondue:- potato dumplings with Speckanavese and Fontegidia fondue;- polenta croutons with mushrooms and Fontegidia fondue;-...
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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 Canavesano village, nearthe...
Between mule tracks and mountain landscapes, you can reach Torre Daniele,a small hamlet of Settimo Vittone, a Canavesano village, nearthe...