From her mother Flaminia, Katya Cortese has inherited not only the name of the business but also the recipe and secrets for making canestrelli, a biscuit that is a symbol of the Susa Valley. In their bakery and shop in Condove, she and her husband Paolo Gaido make them using an artisan method involving special iron pincers heated over a naked flame. Their classic lemon canestrelli have been granted the Canestrello di Vaie trademark and, recognised as an artisan excellence, are included in the Province of Turin Basket of Typical Products. Cocoa, hazelnut and orange flavours are also available. The bakery also turns out paste di meliga “moda veja”(cornmeal biscuits made from an old recipe with heirloom Piedmonese maize varieties and honey and no eggs) as well as lactose-free Condovelli, cinnamon, ginger, mugwort and Condove dried lavender shortcrust cookies, hazelnut tarts and, in the festive season sweet focaccia della Befana and the Neapolitan Christmas cake, pastiera.
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