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These traditional, airy breadsticks from Piemonte are formed by stretching the dough made from very soft grains and are laid to rest before baking. Because of the slow rising process the breadsticks become very airy and crispy. After baking the breadsticks are packed immediately to ensure flavor and aroma are not lost. These breadsticks are not only very good alongside soup, but can also be wrapped with dried ham or smoked salmon and served as an aperitif.

These traditional, airy breadsticks from Piemonte are formed by stretching the dough made from very soft grains and are laid to rest before baking. Because of the slow rising process the breadsticks become very airy and crispy. After baking the breadsticks are packed immediately to ensure flavor and aroma are not lost. These breadsticks are not only very good alongside soup, but can also be wrapped with dried ham or smoked salmon and served as an aperitif.

A classic, highly appreciated taste combination with smoked salmon or trout, spicy cheese or carpaccio. Create a simple sandwich with cheese or a special fricandeau.

This delicious dip from figs, port, apple, herbs & spices goes great with spicy cheese, pate, roast beef and smoked duck breast. Also very delicious in a sauce accompanying game dishes.

Authentic Catalan garlic sauce without egg. Delicious as a sauce served with grilled meat or fish, but also very tasteful with bread or toast.

Small sweet red peppers stuffed with creamy fresh cheese. An extra tasty and colorful aperitif!