Parco Lombardo della Valle del Ticino

Biscuits prepared with stone-milled wheat and hulled barley flour, adding eggs, butter, honey, and cane sugar, with no preservatives. Production Techniques: in the food processing die, our flours are processed and transformed into these excellent biscuits....

Biscuits prepared with stone-milled Carnaroli rice flour, adding eggs, butter, honey, and cane sugar, with no preservatives. Production Techniques: in the food processing die, our flours are processed and transformed into these excellent biscuits. Packaging:...

Biscuits prepared with stone-milled Scagliolo corn flour (non-hybrid ancient variety), adding eggs, butter, honey and cane sugar, with no preservatives. Production Techniques: in the food processing die, Scagliolo corn flours are processed and transformed...

It is a semi-cooked cheese obtained from raw milk and maturing from 1 to 2 months. It has a light rind and a slightly compact texture. Production Techniques: milk is heated up to 36°C. Rennet is then added, and the curd is broken into walnut-size...

It is a delicate cheese, maturing for at least two months. It is produced with raw milk in the cheese factory, with natural enzymes. Packaging: unless you purchase it from the local staff shop, it is sold in whole rounds of about 1.5 kilos. Production...

Fresh cheese with a soft and white texture Production Techniques: milk is pasteurized and then cooled down. When it reaches the 44°C, milk enzymes are added. It is curdled at 38°C. After breaking the curd, the product is put into rectangular...

Fresh cheese to eat within a short time from the production date. It has a white color and rectangular or pyramidal shape. Production Techniques: the whey is heated up to 88°C. Salt, milk, and citric acid are added. Afterwards, the flocculation...

It is a fresh cheese that can be eaten with various dishes in the various seasons of the year: as a matter of fact, it well matches with mixed salads. Packaging: available in rounds of ½ kilo or 1 kilo. Conservation and use: keep in the fridge....

Liquid, white, and with an average density. To consume within two weeks from the production date. Production Techniques: milk is pasteurized and then cooled down. When it reaches 44°C, milk enzymes are added and the product is put in a bain-marie...

Mature cheese with a white texture and a dark rind. Production Techniques: ricotta is stirred and salt is added. It is put then into semispherical molds and, after extracting if from the mold, it is covered with a mixture of spices (white and black...

It has a very sweet taste, light and very delicate. It is characterized by a wonderful straw-yellow color. It keeps itself liquid and is not very aromatic. It is ideal to replace sugar in drinks, without altering their taste. It is also an ideal sweetener...

Monofloral honey with an amber or dark amber color, liquid or partially crystallized, intense perfume, rather intense and not very sweet jam-like taste.

Chestnut Honey is obtained from the natural chestnut groves of Mt. San Giacomo (Vergiate). With an intense perfume, not exactly sweet and with a slightly bitter and persistent taste. It must be eaten with not very spicy cheese, for instance Raschera...

Monofloral honey, with from light to slightly amber color, liquid or partially coarsely crystallized, intensely aromatic and almost mentholated perfume, characteristic aromatic taste.

Honey whose production can vary from year to year. Ideal on bread, rusks or used as drink sweetener. Excellent table honey, it can be tasted with mature or semi-spicy cheese.

Particular honeydew with prized features, an intense taste, recalling plants and caramelized sugar. Ideal as milk sweetener, table honey, on fried bread, and useful for the breakfast.

Bread obtained from natural leavening with sourdough made with our stone-milled flours with vital germ. It is shaped in small loaves of bread of about 250 grams each with a crunchy crust on the first day and a soft crust for the following 5 days. Production...

The black pearl of the sturgeon is the delicious and excellent "Oscietra Caviar", with a sweet taste and a delicate hazelnut aroma. It is sold in small golden metal boxes.

The tastiest of the freshwater fish has come back to dart in the waters of Ticino in the farming structure of Cassolnovo. It is sold fresh, frozen, smoked in pieces or slices.