Caseificio dell'Alta Langa Srl

Spring Risotto – Asparagus and Risotto Celebrate spring with this creamy risotto featuring fresh asparagus, crispy pancetta, and parmesan. Simple, seasonal, and full of flavour – perfect for any night of the week! Ingredients Method Buon Appetito!

The debate between pancetta and guanciale in Italy is a topic that sparks passionate discussions, especially when it comes to iconic Roman dishes like carbonara, amatriciana, and gricia. The Origin of the Debate The controversy stems from tradition: authentic Roman cuisine has always favoured guanciale,…

Frittelle (Venetian Fritole) Fritole are classic Venetian doughnuts, deep-fried and often enriched with raisins, pine nuts, and occasionally filled with pastry cream or zabaione. Method Galani (Crostoli or Chiacchiere) Galani are thin, crispy fried pastries dusted with powdered sugar, known for their light and airy…