The historical recipe of the Cavanna family The corn and soft wheat biscuit A breakfast biscuit, for daily use and every day Excellent for those who love biscuits in tea...

The biscuit of the Piedmontese Tradition. The biscuit PASTE DI MELIGA in Italian can be translated as Biscuit of Corn. The discovery of new continents, between the Middle Ages and...

The best honey from the flowery and sunny mountains of the Val Maira combined with a very fine biscuit prepared with stone-ground corn flour in our mill on the Riviera....

The biscuit pastry fine and elegant with hazelnuts and almonds cooked in a caramelized sugar dark brown Perfume and unique taste Ideal with coffee or with white wine after a...

100% made in Cuneo 100% handcrafted We start from Farina to produce these simple biscuits, stone-ground inside our mill, the mill of the Riviera di Dronero, still operating in water....

By grinding some traditional varieties of native corn, the right flour is obtained for the preparation of these biscuits, fragrant, delicious and with very little fat.

A very digestible biscuit, little fat and rich in fibre added to the stone-ground wholemeal flour in our mill. We don't leave anything to chance! The excess bran that is...

Real specialties are born with the best rice flour and excellent whole yogurt. Rice and yogurt ring-shaped biscuits are one of our specialties. Born more than 20 years ago from...

Few biscuits know how to like it Hazelnut paste, hazelnut grains and dark chocolate chips All inside a mixture of Type 1 soft wheat flour, simple and delicious To be...

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...

Corn and soft wheat biscuit Flour mixed with hazelnut paste, hazelnut grains and dark chocolate chips An ideal tasty recipe as an after meal or snack You won't stop eating...