----------------- Maria Moneja ----------------

FARM BAKERY FENOGLIOFew years ago, in the small Villaretto village in Bagnolo Piemonte, was born the idea to offer people a good and genuine bread, digging up old family recipes that were getting lost. The farm bakery Fenoglio decided to focus on the highest quality of their products cultivating the raw materials in their fields. Theyset up a small and verifiable production chain; in the Pinerolo country-side they cultivate different and valuable varieties of superior wheat and the old yellow Pignoletto corn, preserving the seeds by choosing isolated plots of land in order to avoid contamination by other common species. After the harvest comes the stone grinding and a flours rich in mineral, salts and bran is obtained. These are the basic ingredient of all products. The room where they work is built as a structure of the past, and here all

the manufacturing proces-ses are carried out by hand as once and the baking of bread and pastrytakes place in the large wo-od-burning oven that signes every flavour with its unique aroma.

THE BATIAJE “MARIA MONEJA” HISTORY AND TRADITION OF PIEDMONT

Piedmontese Confetturiere ( the one who knew the secrets for preparing delicious biscuits, pa-stries, jams, ecc). Its name comes from the local dialect: “fè batjè”, which means “to celebrate the baptism”, when let the baby receive this ceremony was an important celebration and “The Batiaje” were the delicious biscuits offered to the guests.The ancient recipe has been lost in time and only very few pastry chefs at the service of noble houses knew the ingredients and kept the recipe from generation to generation. Towards the end of 1800 our family in the small Sanfront village along the Po Valley has started again the pro-duction in a bar-shop, using what nowadays are very valuable products of the territory: polenta corn, wheat from local farmers, homemade butter and the wood oven baking, using the heat left after bread oven baking of the near baker oven. The local oral stories tell that a lot of people came on foot from near valleys and also from France to buy the delicious biscuits.In 2014, when an entire generation have passed, we decided to continue and carry on a tradition with historical value. To offer the consumer the same flavor of yesterday we based our production on a total handcraft process, apart of the mixing of the dough, and every biscuit is prepared one

by one by hand.The secret that makes them special are the high quality ingredients, as old and valuable corn andwheat flour whose seeds are preserved year after year and that successively will be stone grounded to maintain their flavour and nutritional properties. All these ingredients are very difficult to find nowadays.For this reasons we decided to set up not only a workshop for processing but also a real farm where we cultivate with care our materials, avoiding pesticides and everything that could damage health, using only natural fertilising and preferring organic or biodynamic methods.A small local dairy that provides weekly first quality fresh butter, guaranteeing milk exclusively from Cuneo Province, closes the production chain.The baking is carried over In our large handcrafted wood-burning oven, true protagonist of the whole laboratory that gives to each one of our products unique flavours and aromas.The result is a golden biscuit of unique flavour, delicious to taste alone or paired with eggnog, hotchocolate, ice cream, creams, together with a glass of good dessert sparkling wine or meditation

(*) wines such as “passiti” (**) and “Barolo chinato”.

(*) stop and slow down to enjoy it(**) The terms ‘passito’ or ‘ vino passito ‘, are reserved for normal or liqueur wines, obtained from thefermentation of grapes.

KennwertFette

Gesättigte FettsäurenNatrium

KohlenhydrateZucker

ProteineKalorienKalorien

Freies Wasser (AW)

Maßeinheitg/100gg/100g

mg/100gg/100gg/100gg/100g

KcalKj%

Ergebnis23,6619,92

198,3668,42

296,72

513,52152,80,192

PrüfverfahrenAOAC 950.54AOAC 979.19AOAC 985.35KALKULIERT AOAC 971.18AOAC 991.29KALKULIERTKALKULIERTAOAC 978.18

ERNÄHRUNG CHART:

THE BATIAJE MARIA MONEJA: PRODUCT FICHE

TYPICAL BISCUIT FROM THE CUNEO VALLEYS HANDCRAFTED WITH AN ZERO FOOD MILES OLD VA-RIETY OF STONE GROUND POLENTA CORN (PIGNOLETTO GIALLO) AND WHEAT, CULTIVATED IN THE FARM, WITH BUTTER FROM CUNEO PROVINCE MILK. THEY ARE PREPARED ONE BY ONE BY HAND, AND HAVE A DIAMETER OF 5 CM AND A WEIGHT OF 15-18 GR, A ROUGH SURFACE, INTENSE AROMA AND GOL-DEN COLOR GIVEN BY THE WOOD FIRED OVEN BAKING, WORKSHOP CONFORM TO ASL SANITATION AND HYGIENE, WITH STAFF TRAINED WITH HACCP CER-TIFICATION.

INGREDIENTS: CORN FLOUR, BUTTER, SUGAR, STONE-GROUND WHOLEMEAL FLOUR, NATURAL ARO-MAS. ALLERGENS: GLUTEN, MILK, EGGS, MAY CONTAIN TRACES OF NUTS

STORAGE: TO KEEP IN A COOL DRY PLACE FAR FROM DIRECT LIGHT, TEMPERATURE BETWEEN 10-18 DE-GREES. PRODUCED WITHOUT COLORANTS OR PRESERVATIVES. EXPIRATION: 6 MONTHS, BATCH DATE, PRODUCTION AND PACKAGING DAY

PAIRING SUGGESTION: EGGNOG, HOT CHOCOLATE, ICE CREAM, CREAMS, DESSERT OR MEDITATION (**) SPARKLING WINE SUCH AS BAROLO CHINATO (**) STOP AND SLOW DOWN TO ENJOY IT

BOXES: 350 g. GOURMET (10 BISCUITS, FOR WHOLESALE) OR IN BULK , BOUTIQUE 500g ( 12 BISCUIT BOX) HANDCRAFTED ALL YEAR LONG

PRODUCT AND PACKAGED IN ITALY BY:BAKERY FENOGLIO, Via Villaretto 64, Bagnolo Piemonte (CN) 12031 P.I.02966270049

“Le Batiaje Maria Moneja” -R- COD. EAN 8050616450012

Tipo 1----------------- Biscotto ----------------

BISCUIT TYPE “1” THE SECRET IS ‘SIMPLICITY’

The biscuits type 1 take their name from our fine superior stone-ground whole-

meal flour that expertly mixed with top-quality butter, fresh eggs, sugar and pure

vanilla, create a candy with a special flavour resulting from a simple and delicate

process. The dough is left to stand in a cool place for hours, because every special

thing requires the right wait. Then, just before wood-fired oven baking, it takes the

characteristic shape that remember the bent ear of wheat and the beginning of

threshing. The Biscuit Type “1” is delicious alone, but also paired with other delica-

cies which enhance its flavour,including: tea, coffee, eggnog, Catalan cream, dessert

liqueurs and sparkling wines.

BISQUIT TYPE “1”: PRODUCT FICHETYPICAL BISCUITS OF THE PIEDMONTESE CONFETTURIERE (*), ALSO CALLED KRUMIRO, PREPARED FOL-LOWING METHODS AND USE OF RAW MATERIALS ACCORDING TO THE ANCIENT FAMILY COOKBOOK , EXTRUDED AND FOLDED BY HAND. THE WHOLE GROUND FLOUR FOR THE DOUGH IS CULTIVATED IN OUR FARM WITHOUT CHEMICAL TREATMENTS AND IS GROUND STONED WEEKLY, THE EGGS ARE FROM A NEARBY FARM AND THE BUTTER FROM THE MONTOSO DAIRY, THAT GUARANTEES A MILK FROM THE CUNEO PROVINCE. THEY HAVE A ROUGH AND CURVED SURFACE THAT REMEMBERS THE BENT EAR OF WHEAT. THE CONSISTENCY IS CRUNCHY AND THE INTENSE AROMA SMELLS LIKE RECENTLY MILLED WHEAT AND VANILLA. IT IS WOOD OVEN BAKED BURNING OAK AND HAZELNUT BUNDLES. (*) THE ONE WHO KNEW THE SECRETS FOR PREPARING DELICIOUS BISCUITS, PASTRIES, JAMS, ECCZUTATEN: WEIZENMEHL TYP 1 MÜHLSTEIN, BUTTER, ZUCKER, FRISCHE EIER, VANILLIN PURE. ALLER INGREDIENTS: STONE-GROUND WHOLEMEAL FLOUR, BUTTER, SUGAR, FRESH EGGS, PURE VANILLA EX-TRACT; ALLERGENS: GLUTEN, MILK, EGGS, MAY CONTAIN TRACES OF NUTS ( HAZELNUTS)STORAGE: EXPIRATION 3 MONTHS, TO KEEP IN A COOL DRY PLACE FAR FROM DIRECT LIGHT, FRESH PRODUCT WITHOUT COLORANTS OR PRESERVATIVES, BATCH DATE, PRODUCTION AND PACKAGING DAYPAIRING SUGGESTION: EGGNOG, CATALAN CREAM, HOT CHOCOLATE, ICE CREAMS ( CREAMS FLA-VOUR), DESSERT SPARKLING WINES, BAROLO CHINATOBOX: 350 g. GOURMET (10 BISCUITS, FOR WHOLESALE) OR IN BULK BOUTIQUE CASE 500G, HAND-WRAP-PED, COMPLETE WITH A BROCHURE, PACKAGING DISPOSAL INSTRUCTIONS AND NUTRITIONAL VALUES. PREPARED IN A WORKSHOP CONFORM TO SALUZZO ASL SANITATION AND HYGIENE, WITH STAFF TRAI-NED WITH HACCP CERTIFICATION.

PRODUCT AND PACKAGED IN ITALY BY:BAKERY FENOGLIO, Via Villaretto 64, Bagnolo Piemonte (CN) 12031 P.I.02966270049

“Le Batiaje Maria Moneja” -R- COD. EAN 8050616450012

PRODUCT AND PACKAGED IN ITALY BY:

Az. Agricola e Laboratorio Fenoglio Maurizio

Via Villaretto, 64 - 12031 Bagnolo P.te (CN)mauryfenoglio@hotmail.it - info@fornofenoglio.com

Cell. e WhatsApp 333.6881075www.monvisopiemonte.com/forno-fenoglio

www.fornofenoglio.com forno fenoglio