Gnocchi stuffed with cheese and speck 500g
The potato dough embraces a delicious but delicate filling of cheese and speck. Cooking time: 2/3 minutes from boiling. Dough ingredients (80%):...
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The potato dough embraces a delicious but delicate filling of cheese and speck. Cooking time: 2/3 minutes from boiling. Dough ingredients (80%):...
Soft wheat bread, spinach and almonds. Only sourdough and stone-ground organic wholemeal flour. Ingredients: organic semi-wholemeal wheat flour,...
Cheese of Protected Origin produced by the Variney Artisan Dairy of Gignod (AO). Based on whole milk, Fontina is produced following a strict...
Soft potato dumplings embellished with ricotta cheese and nettles. Excellent seasoned simply with melted butter and sage. Cooking time: 2/3 minutes...
Taste of Carnival of Ivrea with these dumplings: fresh egg pasta stuffed with orange-scented cheese. Recommended dressing: melted butter and...
Recommended dressing: simple butter and sage or a good roast sauce. Cooking time: 2/3 minutes from boiling. Pasta ingredients ( 50%): soft wheat...
Soft potato dumplings. Excellent seasoned simply with melted butter and sage. Cooking time: 2/3 minutes from boiling.
Small tome aged 20 days in the crutin, a small traditional Canavese winery dedicated to the seasoning of cheeses and cold cuts.Flavored with wild...
La Casa del Dolce is a pastry shop founded in 1980 in Ivrea. In addition to the typical sweets - Eporediesi and Polentina di Ivrea - he handcrafts cakes and fresh and dried pastries.
The polentina of Ivrea was created in the 20s by the Strobbia brothers, who in 1922 filed the trademark. A decade later, the polentina was included...
Capresina di Ivrea is a cake made with cocoa, almonds, hazelnuts and citrus peel. Like the famous Caprese, it does not contain flour....
The Eporediesi are the typical biscuits of Ivrea. Based on egg white, hazelnuts and cocoa, they are sweets with a tender heart.Ideal to accompany a...