Cioccolato al latte senza zuccheri
Few ingredients, all the taste of cocoa!Obtained from roasted and stone-ground cocoa beans.
In theMolino Borra laboratory, only naturally gluten-free cereals are used.
The corn comes exclusively from the family's farms and the flours are all stone-ground.
The cakes are handcrafted, so the weight of the packages can vary.
Polenta craved with white corn. Very common in Veneto, this variety of corn also grows in Canavese and allows you to get a sweet white polenta with...
Grámmata is a corn cake obtained by using the whole grain to maintain the fragrance and wholeness.Rustic and swaying looking, Grámmata is light and...
Thanks to the characteristics of white corn, thin and delicate cakes are obtained, with a sweet aftertaste that reminds the palate of the flavors...
Máthema is a red corn cake derived from a natural cross between ancient varieties of South American corn and Italian corn.The result is a rustic,...
Máthema is a red corn cake derived from a natural cross between ancient varieties of South American corn and Italian corn.The result is a rustic,...
Thanks to the characteristics of white corn, thin and delicate cakes are obtained, with a sweet aftertaste that reminds the palate of the flavors...
Polenta craved with white corn. Very common in Veneto, this variety of corn also grows in Canavese and allows you to get a sweet white polenta with...
The whole grain gives the cake a more intense flavor and allows to obtain a product with a high number of fibers and proteins. Lightly salted....
Would you like to try all theMolino Borra cakes to find your favorite?Eterai is the solution! In a 100g bag you will find yellow corn cakes, red...