List of products by supplier Casa Vincenti

What makes Casa Vincenti's Batiaje so good? A secret ingredient, or that hint of mystery that surrounds them? Mirella Borda Bossana, when the time came for her parents to retire, never imagined she would end up kneading dough and baking biscuits. And we're not talking about just any biscuits... but perhaps the most famous Batiaje in history, the ones that were once made in a Royal House and whose recipe was stolen by a young maid from Villar Bagnolo, a certain Miss Bosio. So... Mirella, together with her husband Mauro, fortunately let herself be captivated and drawn in, and decided to carry on the production of Casa Vincenti's Batiaje. And as she gradually became more familiar with this new work of hers, Mirella realized how fortunate and wonderful it was to be able to carry forward a tradition so rich in values, historical ones included. And then so much passion, which you can see shining in her eyes, did the rest... A passion that her son Francesco evidently sensed so strongly that he decided to get involved in the family business too. The tradition of the Vincenti family of Barge has now lasted six generations. The young maid was in fact Mirella's great-great-grandmother, and going back to 1850, when the first Vincenti-named batiaje were made, it has now been more than 170 years that these delicious biscuits have been baked in Barge. But what makes them so good? According to the recipe, a generous amount of corn flour is needed, at least 40%, and the butter must be genuine, along with, of course, the secret natural flavorings. And the ingredients from back then remain the same today. Moreover, the dough is now mixed with a mixer, but the entire process is still done by hand, and the batiaje are prepared one by one, by hand. Today these treats are known not only by the people of Barge but in many other places, even abroad. In fact, the family takes part in fairs and festivals, just as they did in the past. Back then, they used to go and sell them with the "cabassa" (a wicker basket) and the "galliota" (wheelbarrow), and it was very hard, tiring work. But this family's strength has proven itself time and again whenever needed, such as when Miss Bosio passed away suddenly at a very young age, and her daughter Giuseppina, just fourteen years old, on the very same day of her mother's death, kneaded her first batiaje so as not to let the freshly arrived butter go to waste. The term batiaje, for those who may not know it, refers in the Piedmontese language to the typical rounded biscuit made with corn flour, and it originates from a local tradition, already in use more than a century ago, of bringing a child to be baptized; since this was always a great celebration, people would cheerfully say "Anduma a batiajè," meaning "Let's go baptize," and to celebrate, these special biscuits were made. The Company proudly holds the Eccellenza Artigiana Piemonte trademark. In addition to the classic Batiaje, versions are now also offered with chocolate chips, chopped hazelnuts, and, depending on the season, with apples, strawberries, blueberries, and even with Pignoletto flour, an ancient Piedmontese corn variety. Another niche product are the amaretti: uniquely fragrant, handmade with top-quality ingredients, with a delicious flavor and a soft center. Also in keeping with Casa Vincenti's tradition, at Christmas time they prepare the Panettone basso Torinese, a truly delightful treat, naturally leavened and topped with an almond-studded glaze, available both in its classic version and with chocolate. So if you're looking for something truly unique for your Christmas table, don't miss out on this one..