Goat cheese aged in hay

This "Caciottona di Capra" with Pepper and Extra Virgin Olive Oil is an emotional cheese , created with the best goat’s milk and massaged with a full-bodied and fragrant extra virgin olive oil, and refined on the surface with black pepper

Buffalo cheese, drunk with marc and wine from Glera grapes

An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar sauce.

An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with walnut sauce or with a fish sauce.

A really particular egg pasta where the flavors of the undergrowth bear a note of rusticity to a traditional format. Excellent also simply with a drizzle of oil and a sprinkling of Parmesan.

Cheese made with high quality raw milk from our farms. It has a slightly chalky paste and a sweet taste, thanks to the addition of sliced nuts, which gives it an even more sublime taste.

Sparkling wine with the traditional crown cap, refermented in the bottle, produced with 100% Glera grapes. The authentic flavor of our territory. A straw yellow wine, slightly veiled by the presence of the bottom, with a fine perlage, elegant and continuous, with deep and elegant hints of ripe fruit and bread crust with a pleasantly almond finish.

Thistles are vegetables rich in fiber and mineral salts, with multiple beneficial properties. In this recipe, we use only the hunchbacked thistle of Nizza Monferrato, a variety known throughout Italy for its sweetness and crunchiness.

At the tasting, this cheese is soft, sweet and well suited to all palates. It can be enjoyed on its own or in pairing with cugnà, acacia honey, wine jellies, fig jam, etc. It is recommended to accompany it with structured wines like the Barbera Superiore or other wines aged in wood.

A fig compote made with few good ingredients and no preservatives or additives. Ideal in combination with goat cheese.