GENEPY nocciole italiane Casa Iuorio's products are born

Casa Iuorio's products are born from respect for the natural rhythms of the earth and seasonality

in the north of the province of Treviso

Production follows a traditional method which involves slow maceration for 40-50 days

Italiamy recommends combining Barolo with a typical mixed fried Piedmontese flesh with polenta and truffle

GENEPY nocciole italiane Casa Iuorio's products are bornProduced entirely in Cuneo, an area renowned for the quality of raw materials and artisan tradition. The latest addition to the Genepy Bordiga family stands out for its modern and captivating design, designed to further enhance the identity of the product and its Alpine tradition. Obtained according to the historic recipe of the distillery, it contains the characteristic aroma of the fine genepy herbs harvested in the Alps, offering an elegant and