Founded in 1848, La Cascinetta is the property of the Raviola family since 1970, it has been recently re-furbished maintaining the original structure.
The wheat and the mais of the company “La Cascinetta” is a mix of selected varieties of their characteristics of quality, cultivated on lands of the Villanova d’Asti. These products are the base for obtaining directly flour for bread-making. The wheat produced is stored and milled in the antique stone –mill. All the characteristics listed are a guarantee of a local product tied to the territory, where the experience of the farmer joins that of the ability of the miller to obtain a product that, baked in the oven that is heated by wood is distinguished by quality and goodness.
Starting with the old wood-burning oven of the company, a new modern laboratory for bread-making using the company’s flours which has been stone-grinded is transformed into bread, biscuits and bread-sticks, following the antique farmers recipes handed-down through time from father to son .