Fresh, tasty, delicate and lactose-free, this cheese will make you fall in love at the first taste.
Kinara is a hard cheese with vegetable rennet, without food preservatives, without lysozyme, but above all without lactose.
The Fiandino Farms were the first in the world to have introduced the Kinara method that involves the use of the flowers of Cynara cardunculus, a common wild thistle that grows spontaneously even in the Piedmontese mountains and is able to transform into true vegetable rennet.
The use of rennet, especially vegetable rennet, contributes significantly to the "zero lactose" of Kinara and to provide original and pleasing organoleptic characteristics.
The result is a cheese digestible even by those who do not tolerate lactose, with an inimitable taste and scent!
The Kinara Grated cheese is made with vegetable rennet, without preservatives, without lysozyme, but above all without lactose.Fattorie Fiandino were the first in the world to have introduced the Kinara method which involves the use of Cynara cardunculus flowers, a common wild thistle that also grows spontaneously in the Piedmontese mountains and is able to transform into real vegetable rennet.The use of rennet, especially vegetable rennet, contributes significantly to the “zero lactose” of Kinara and to provide original and pleasant organoleptic characteristics.The result is a cheese that is digestible even by those who do not tolerate lactose, with an inimitable taste and aroma!This already grated cheese is perfect for professionals and enthusiasts, for vegetarians and great sportsmen, to make healthy & delicious recipes!
Fattorie Fiandino's salted butter will surprise you with the lightness of its slightly hinted flavor and the grace of a milk cushion with which to create sweets, creams and dishes of unexpected elegance.Trust the quality of a butter that is produced with care and attention and with the Fior di Sale di Trapani, unique for its delicate iodized notes.
The 100% Piedmontese cream combined with the best Italian truffles have allowed Fattorie Fiandino to create the 1889 Truffle Butter, genuine and rich in the typical aromas of the Langhe. Consumed raw, it is excellent for enriching first courses, canapés for aperitifs or as a basic ingredient for gastronomic creations.
L’Ottavio Pichin is a hard uncooked seasoned cheese with a mixture of dark craft beer. Thanks to the Kinara method, it is made with vegetable rennet, without food preservatives, without lysozyme, but especially without lactose. Fattorie Fiandino was the first in the world to introduce the Kinara method, which foresees the use of Cynara cardunculus flowers, a common thistle that grows spontaneously also in the mountains of Piedmont and is capable of being transformed into a vegetable rennet. The use of the rennet, especially a vegetable one, significantly contributes to Gran Kinara’s "zero lactose" and provides unique, palatable organoleptic features. The result is a cheese that can be digested even by people who do not tolerate lactose. It has an inimitable flavour and fragrance!
The flavour of the wholemeal flour is enhanced in Mario Fongo’s breadsticks, which are always ideal to eat with any dish.Perfect breadsticks to accompany any dish and to tease with cheese or chocolate.
Family Rondolino takes the quality of its products into the greatest consideration. That’s why Acquerello rice is the favourite one of Michelin starred chefs. This package is for risotto lovers: 2.5 kg of rice matured 1 year.
In the Square Selection Box you can find the classic giandujotti, produced with the traditional recipe of hazelnuts and cocoa, with wafers of three different types of chocolate: very fine milk 35%, extra bitter 63% and 80%. Each chocolate is individually wrapped.Velvety and enveloping consistency, sweet and caramelized taste.
Raw sausage prepared with prime cuts of pork, seasoned with spices and herbs according to our recipe. Stuffed into natural casings and matured slowly, to get a product soft to the touch and pleasing to the palate. The mixture of this sausage, instead of the traditional red wine, add Barolo wine to obtain a unique flavor and intense.
The Torino chocolate par excellence, produced by extrusion, preserves the typical irregular
shape that sets it apart and distinguishes it from industrial products. It is usually poured in
The I.G.P. Piemonte Hazelnuts, the finest cocoa selections, whole milk, sugar and the
purest cocoa butter give to this Giandujotto chocolate an high creaminess and an exciting