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Expertise of the semolina and pasta maker |
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In 1844, Antoine Chiron established his mill at Chambéry.
The city of the Dukes of Savoy was at that time part of
the Kingdom of Piedmont-Sardinia, which comprised 25
provinces.
In the 1860, the Duchy of Savoy was ceded to France, with
the other provinces becoming part of Italy.
Linking France and Italy, the Alps are the birthplace of a true pasta tradition. |
The range of products |
Premium
- the Classic
Alpina Savoie selects strictly the best wheat to garanty
you the best pasta and for a better cooking with a
beautiful amber yellow color.
The classic will delight the ardent supporters!
- the Original
Arolles, Belledonnes, Clarines, Epinettes, Tafagnions,
Tournettes... are premium quality pasta declined in a
multitude of size & formats to seduce the most curious !!
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Easy
& Tasty
- the Croés
They are issued from an ancestral mode of cooking which
exhaled the flavours. By a unique process, Alpina Savoie
restores you, in 5 minutes only, the taste of pastas of
former days in an innovative product.
- the Polenta Express
The polenta is the traditional purée of corn. The express
version keeps its authentic flavours, and cooks easily
in some minutes.
- the prepared Polenta express
You can't miss the purée of corn prepared in the purest
Savoyard tradition. The connoisseurs will meet themselves
there necessarily.
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Authentic
tradition
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Crozets are from the Savoyard soil.
These small square pastas of generous thickness are made according to the
home-made method of the lamination and are perfect for gratins recipe.
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the Taillerins, are authentic pasta prepared in the
respect for the tradition. The long manufacturing process allows to keep
all the flavours. It's a declensions of tagliatelli with the surprising
flavours and forms that simply cheers up the everyday life!
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the Authentic Polenta.
Inescapable purée of corn to be prepared in the purest Savoyard tradition.
The connoisseurs will necessarily enjoy it.
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