An ancient variety of native corn cultivated in our valleys which, once ground, marries beautifully in our biscuits.

A classic biscuit enriched by hazelnuts and dark chocolate One of our most acclaimed recipe, with Pignulet Corn Flour (ancient Piedmontese corn variety), enriched with Hazelnuts from Langhe (rounded trilobate...

Caramelized hazelnuts and almonds combined with the native corn biscuit Perfect as a dessert: in the coffee, in white wine after a meal

Biscuit Without Wheat and Dairy Free. Ideal for those who are intolerant to wheat and derivatives. The mix of fruit inside gives a lot of energy, perfect also for sportsmen...

From the original grandmother's recipe, a corn biscuit of unparalleled goodness. We decided to draw inspiration from our Grandmother Rita to recreate the ancient recipe of Cornmeal biscuits, called "pasta...

Light biscuits without milk, with an unmistakable taste of spelt and apple flesh   The spelt is stone grounded in our Water Mill, where a raw and wholemeal final product...

Big biscuits without sugar, perfect to be enjoyed with a cup o milk or tea These biscuits don't have any other sugar se non out of those naturally present in...

Our classic Subrik with: Covering Dark Chocolate Stone ground corn flour Fresh pasteurized milk Only for the sweet tooth Our traditional biscuit: the Subrik. Our historical recipe, what has distinguished...

A traditional biscuit made special by the match of hazelnuts and chocolate One of our best seller recipe, to be enjoyed as dessert at the end of a meal, as...

A biscuit 'without commitment', simple and mouth-watering. This biscuit is prepared according to an ancient recipe where local high quality ingredientsare added to the Corn Flour, along with our Wheat Flour type...

Crispiness and taste: name a more perfect match Our Nugà biscuits in a new, elegant and original version. Their taste is a winning combo: caramelized hazelnuts and almonds, added to...