LaNgalletta Guriot presents: a new biscuit Corn and Farro Full Bio Langa.
Valley Cooperative Science Langa transformed grains, organically grown, in cakes light, tasty, fragrant and full of flavor, using innovative technology and a control chain which sees farmers themselves personally involved in the project . The results are called ReVittorio (from corn ottofile rare), Pignoletti (corn Pignoletto) Magistra Langarum (Farr of Alta Langa) and Mirandola (Spelt and Vialone Nano IGP), true delights that are enjoying success both among fans and among the employees in the sector (LaStampa of Friday, April 24 shows an interesting article by Paolo Massobrio that exalts these "fragrances Langa). The latest release is called Guriot in honor of the ancient name of the place where we find the production plant and is well described by the label that the same cooperative's members have developed and designed:
'll maize and barley to the Langa blend together to create a new cake full of flavor and finesse. Fragrant, light and full of the flavors that make it only, it is appreciated as a snack, or as a substitute for bread with complex dishes, sweet or savory. Try it with sauces, creams, fish or meat to bring new ideas in the kitchen. A new fruit of our land that has always grow with love and passion, in accordance with the disciplinary BIO. The genuineness of the two cereals used and the absolute absence of any additives making it suitable to be left to "children" ... because we believe in the land! "Further information
http://http://www.langalletta.it/prodotti/prodotti.htm
