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.
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...