Specialities
Paste di Meliga
Meliga is the Piedmontese word for maize. Cornmeal gives these biscuits their golden colour and slightly grainy texture; the recipe also contains wheat flour.
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Kifferi, Torta di Nocciola and artisan specialities
Soft almond Kifferi in two flavours, Torta di Nocciola and crunchy Brutti e Buoni. Alongside them: Amaretti d’Acqui, Morbidi alla Nocciola, Paste di Meliga and Ventagli di Sfoglia, each with its own dough and texture.
Specialities
Brutti e Buoni
Irregularly shaped, crunchy biscuits with chopped hazelnuts. Brutti e Buoni are distinguished by their hazelnut flavour and rough surface.
Specialities
Ventagli di Sfoglia
Butter puff pastry folded into a fan shape, with sugar that caramelises during baking. Ventagli are crisp and layered, also known as prussiane or palmiers.
Specialities
Amaretti d'Acqui
Amaretti d’Acqui have a thin crust and a soft centre. The dough is almond-based and the biscuits are shaped by hand in our Acqui Terme workshop.
Specialities
Chocolate Kifferi
Soft almond crescents with dark chocolate and orange paste, coated with sliced almonds. Cocoa and citrus distinguish this version of our Kifferi.
Specialities
Morbidi alla Nocciola
A hazelnut biscuit with a cracked surface and a soft centre. Morbidi alla Nocciola share the amaretto shape, with a different flavour from the almond version.
Specialities
Torta di Nocciola
A cake with hazelnuts in the dough and chopped hazelnuts on top. Our recipe uses neither butter nor wheat flour; this does not amount to a gluten-free claim.
Specialities
Pistachio Kifferi
Soft almond-based crescents with pistachio paste and sliced almonds on the outside. Their shape and texture distinguish Kifferi from shortcrust biscuits.
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