Making biscuit the old fashion way

The biscuits are produced in Piedmont:  the high quality grains are grown locally with environmentally friendly methods, in lots of modest size, where the control of production is easier. The raw material, of high quality, can be consists of white wheat, red wheat, rye, barley and spelt, moreover we use the “Pignolet,” a corn of ancient origin, suitable for flour for polenta, but we use to produce biscuit too! We have a wide range of biscuits, from household ones, drawn from traditional local recipes, and biscuits specially designed for diabetics, and we can offer a customised packaging: biscuit with Piemonte hazelnut and almonds biscuit with barley and apple Pasta d’Melia of grandmother biscuit with kamut biscuit with nougat whole-wheat biscuit