Km0 products of Roero

In the Cascina we also propose Extra Jams, Honey, Hazelnuts, and so much more!

Our derived products do not contain preservatives, so we recommend:

  • TO STORE IT IN THE FRIDGE ONCE OPENED
  • TO CONSUME THEM WITHIN 5 DAYS


NEBBIOLO CUGNA'

INGREDIENTS

  • nebbiolo grape must 65%
  • hazelnuts and walnuts
  • cloves
  • fresh fruit
  • apples
  • pears
  • peaches

It is prepared with the fresh must of the day, slowly cooked with the fresh fruits of our orchards. It is great with cheese, but the Piedmontese tradition also combines it with polenta and boiled meat.


EXTRA APRICOT JAM

INGREDIENTS

  • apricots of the day 70%
  • raw cane sugar
  • lemon juice

FRUIT USED

140gr of fruit per 100gr of final jam.
Obtained with long cooking over low heat, then well fluid. Ideal for sweet breakfasts or for filling desserts.


EXTRA CHERRIES JAM

INGREDIENTS

  • cherries 70%
  • sugar
  • lemon juice.

FRUIT USED

  • 140gr of fruit per 100gr of final jam.

Obtained by cooking it for only one hour to keep the fruit in pieces. It will seem to bite the fresh cherries of May! Ideal with fresh and medium mature cheeses and for sweet breakfasts or snacks!


WILD FLOWER HONEY

Our honey comes from a nomadic beekeeping. A single honey that includes the flowers of Roero, the mountains of Cuneo and the coasts of Liguria. Ideal to replace sugar in the daily diet, but especially for its many properties derived from multiple flowers depending on the harvest of the year. Excellent for a sore throat and cough together with a few drops of lemon. Source of energy after training. In short... A teaspoon a day keeps the doctor away!


HAZELNUTS IN SHELL

Hazelnuts quality "Tonda Gentile Trilobata" dried two days in the sun. Excellent to eat fresh. Also ideal for hazelnut-based creams.

SOME USEFUL INFORMATION!

100 g of hazelnuts provide about 655Kcal, easily assimilated. The hazelnut is, in fact, the most digestible oily seed rich in fat. It is rich in vitamins E and B, and oligo-minerals. The oleic acid contained in hazelnuts is also an excellent aid against cholesterol and triglycerides.

TOASTED HAZELNUTS 100GR

Hazelnuts "Tonda Gentile trilobata" shelled and toasted. You will find them in the conventional vacuum package, Ready to taste!

TOASTED HAZELNUTS 200GR

Hazelnuts "Tonda Gentile trilobata" shelled and toasted. You will find them in the conventional vacuum package, Ready to taste!


HAZELNUT FLOUR 300 g

You will find it in the practical vacuum pack. The amount of flour in the package is ideal in particular for the preparation of the traditional Piedmontese hazelnut cake.

Preparation time: 20 minutes
Cooking time: about 40 minutes

INGREDIENTS

  • 100 gr of butter
  • 4 eggs
  • 220 gr of sugar
  • 300 gr hazelnut flour
  • 40 gr of flour 00
  • 1 bag of yeast

PROCESS

Beat the eggs with the sugar until they are fluffy, then add the butter left to soften previously. In a bowl mix the 00 flour, hazelnut flour and yeast. Add the powders to the egg mixture to obtain a homogeneous dough.

Cover a 24cm diameter mold with baking paper, then turn over the freshly made amalgam and level it out well. Bake in a preheated oven at 180° C and leave to cook until a toothpick is sticking out dry. Remove from the oven and dust with icing sugar and hazelnut grains.


HAZELNUT GRAIN 100GR

Vacuum grain ready to decorate your desserts or serving dishes. Here we propose a typical Roero risotto with hazelnuts, leeks and Alba Barbera.

Preparation time: 10 minutes
Cooking time: about 25 minutes

INGREDIENTS

  • 320 gr of carnaroli rice
  • 100 gr of Toma Piemontese
  • 1 glass of Barbera d'Alba DOC "Costabella"
  • 100 g of hazelnut grains
  • vegetable stock, salt, black pepper, olive oil, and grated Parmesan cheese to taste.
  • 1 pinch of butter

PROCESS

Heat the oil in a pan and pour the rice to toast. When it is well toasted, add the Barbera D'Alba and raise the heat to allow the alcohol to evaporate. Lower the heat and add the vegetable stock, possibly salt, until the rice is well covered. When the rice is cooked, add the diced toma, butter, and Parmesan cheese. Mix well and serve. Finally, sprinkle the dishes with the hazelnut grains.

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