Patisserie, Ice Cream

ALBERGIAN

Thu, 09 Feb 2023 11:40:37 GMT

Albergian is the name of a mountain in Val Chisone 3043 m high, opposite Pragelato, where in 1908 a story full of taste began, made with recipes and ingredients from the mountains of Piedmont: natural delights to make life better.

For 4 generations, every product and process has been cared for by a family person, from the selection of raw materials to production and packaging. Liqueurs, jams, honey, candies, and other gourmet specialties: everything is produced strictly by hand, with the wisdom and care that give birth to true goodness, using raw materials from small farms to support the local micro-economy and reduce transportation-related pollution.

As Giacomo Tillino, President of Albergian, tells us, "Our company has always followed seasonality and selected the best local products from local producers, with whom we go beyond the economic aspect and maintain personal and friendly relationships. Because knowing the provenance of raw materials means ensuring that the authenticity and goodness that have always been the hallmark of Albergian can be found in the products."

An unavoidable attention to the territory that expands to the importance of traceability, which, Giacomo continues, "we believe in very much. In fact, our entire supply chain is certified with with Italcheck (www.italcheck.it) as 100% Made in Italy, offering our customers all over the world the opportunity to inform themselves about what we produce."

WHERE TO FIND ALBERGIAN PRODUCTS

Albergian's stores are located in Pinerolo, Pragelato, Giaveno, Bardonecchia and Sestriere; the company is listed in the Register of Historical Enterprises of Italy, has received the Gambero Rosso award as Italy's Excellence in Jams and Artisan Excellence from the Piedmont Region, and has been synonymous with quality for more than 100 years.

Not only quality but also sensitivity to current issues: committed for many years to offering products with strong ties to the land, the company has no doubt that this is the right road to contiunate on.

In fact, Giacomo concludes, "All the more so at this delicate moment in history where there is a growing awareness that the loss of biodiversity is a serious ongoing process, we are proud that our corporate philosophy is active in its preservation. A practical example among all is the Rosehip, of which our mountains are rich but which is hardly harvested and processed. Instead, by doing so, we make quality products, contribute to the recognition and cultivation of this specific type of rose and at the same time prevent its oblivion."

Biscotti Dalbon

Tue, 28 Jun 2022 20:34:36 GMT

The Biscotti Dalbôn company produces and distributes products from the Piedmontese tradition and beyond, handcrafting real pastry delights from high-quality ingredients.

Founded in 2020 from the passion of Federico Fossat and raised in the quaint village of San Secondo di Pinerolo, between the Pellice and Chisone valleys, it draws its raw materials and inspiration for its products from the pre-mountain context in which it was born.
The artisanal dimension and manual skill in the production processes allow the cookie factory to produce flavors of other times: the intent is to provide a quality product, cookies steeped in tradition and capable of transmitting the history of the area to the end customer and to companies working in the food and catering sector.

The company is young and constantly growing: a passion for confectionery and cooking have accompanied the company for more than a decade, which aims to innovate by offering a confectionery product capable of meeting new customer needs.

Dalbôn offers delicious specialties of Piedmont's dry pastries and more: eggless paste di meliga, soft macaroons, hazelnut cakes, baci di dama, brutti ma buoni, brownies, chocolate muffins, whole wheat cookies, Krumiri with red pignoletto flour and dark chocolate coating... and many, many other goodies!

"The art of baking is much more than knowing how to execute recipes to perfection: it is a true act of love." (Ernst Knam)

Panificio Pasticceria Marzo

Fri, 14 Sep 2018 17:44:00 GMT

Everything starts with yeast. The secret of the March Pastry Bakery's delicacies is all in the Mother Dough that gives life every day to bread, pizzas, cakes and every other good thing. Behind this ritual, which is renewed daily, is all the passion of the third generation of bakers made in Venaus. Matteo Marzo, in fact, picked up the baton at a very young age from his father, who in turn had gleaned the secrets of good bread from his own. But Matteo went further. He did not stop at bread-making; he chose to train and improve himself all the time. Here with Matteo Marzo, Arte Bianca finds fulfillment. In him is all the passion for a job that generates strong emotions.

Knowing how to knead bread, watching it grow, baking it to perfection, are daily actions that are renewed every day with enthusiasm. Always starting from that Mother yeast that smells of nature, that conveys the deep meaning of life in its simplicity and naturalness. A dough that must remain at the right point of acidity and that only experience, as well as the study of chemistry, can guarantee. The result then engages all the senses, from the inimitable scent to the taste that exudes flavors of yesteryear and brings back with the mind the memories of the elderly, of when bread tasted like bread.

But Mother Dough in March home is also the basic element of pastry making, to make even cakes and croissants natural. And then Easter doves, panettone, flatbreads: processes that take days at a time, but then offer a true spectacle of taste and fragrance. Homemade sweets that become dangerous, as one slice leads to another and there is a risk of falling into addiction.

One thing is certain, there is no stopping here. Matteo Marzo already projects himself beyond, to new frontiers to be reached and surpassed. Always keeping his feet anchored on the ground and respecting tradition, but looking ahead, and seeking new challenges. Such as that of flanking, next to the historic location in Venaus (Via Antica Reale 14), a new place in the center of Susa, at Via Roma 62, to which he has also added a cafeteria.

With the intention of always improving, through continuous comparison with other masters of the white art, as demonstrated by joining the exclusive Richemont Italia club, one of the most famous in Europe. Because a lot of road, starting from Venaus, has already been covered, but ahead there is still a lot left to experiment, bringing as a dowry that Pasta Madre that remains at the center of the whole adventure of this family of bakers made in Valsusa.