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Discover how an Adults Only stay can transform your idea of a vacation in the Langhe. Silence, intimacy, and deep well-being for couples seeking peace.

In an increasingly noisy, hectic, and connected world, true luxury is not speed. It’s slowness. It’s not quantity. It’s quality. And silence, today, has become a rare treasure.
That’s why Cascina Facelli has chosen to be an Adults Only retreat — to offer an experience of genuine, intimate, and regenerating peace.

No rush, no distractions, no interference. Just you, the person you love, and an entire place designed for the two of you.

“Adults Only” vacations are not a trend: they are a response to a deeper need. Here’s what you’ll find at Cascina Facelli:

Real silence: not the “apparent” quiet of mixed structures, but constant calm.
Total privacy: every suite offers spacious and private areas, with no forced sharing.
An adult atmosphere: designed for couples, solo travelers, and anyone seeking an experience of growth, contemplation, or reconnection.

In many accommodations, even high-end ones, the presence of families and children can affect the experience of those seeking peace.
Cascina Facelli has chosen to specialize in adult hospitality to offer something different:

No shouting at the pool.
No running in the hallways.
Quiet breakfasts, with soft tones and serene smiles.
Slow conversations, gentle laughter, long pauses.

This choice doesn’t exclude — it includes those who need a different space. A space to recharge, fall in love again, rediscover themselves.

A soft, fragrant apple cake that’s incredibly easy to prepare. Discover Tiziana’s recipe — a timeless classic that wins you over at the very first bite. Download the recipe PDF!

A scent that fills the kitchen

There’s one dessert that more than any other can turn a house into a hug: apple cake. At Cascina Facelli, this dessert has a face and a heart — Tiziana’s.

Soft, moist, lemon-scented, and full of apple pieces, Tiziana’s cake has become a warm gesture of hospitality for our guests — a sweet made of simple ingredients and slow gestures. Her secret? A tried-and-true recipe, perfected through trial and error… until she found *the one*.

The perfect recipe: simple and genuine

Tiziana decided to share her version of homemade apple cake — a recipe that doesn’t need tricks or complicated techniques: just good ingredients, well balanced, and a touch of care.

📋 Ingredients:
800 g apples (Renette or yellow)
1 apple for decoration
3 eggs
250 g granulated sugar
70 g soft butter
200 ml milk
300 g all-purpose flour
1 sachet vanilla baking powder
Zest and juice of 1 lemon
👩‍🍳 Method:
Slice the apples thinly and toss them with lemon juice.
Separate the egg yolks from the whites. Beat the egg whites with a pinch of salt until stiff.
Beat the yolks with the sugar, add the soft butter, then slowly add the milk.
Mix in the flour, baking powder, and lemon zest.
Fold in the whipped egg whites gently from bottom to top.
Add the apples and pour everything into a cake tin.
Decorate with additional apple slices and bake in a static oven at 180°C (356°F) for about 1 hour.
Always do the toothpick test!

A dessert that tells our story

Tiziana’s apple cake isn’t just a dessert. It’s a memory. A winter afternoon with floured hands. A slow breakfast with a view of the hills. A slice offered with a smile, maybe by a crackling fire.

For us at Cascina Facelli, cooking is never just technique: it’s emotion, hospitality, and family.

Come taste it in Alta Langa

Would you like to try the original version, with a cup of tea or hot coffee, surrounded by the quiet hills?
We’ll be waiting for you here, at Cascina Facelli, in the heart of Alta Langa — where every slice tells a story.

A simple, fragrant, flourless cake. Discover Tiziana’s Hazelnut Cake recipe, made with Nocciola Tonda Gentile. Download the free PDF with the recipe!

A dessert that tastes like Langa, forest, and memories

If there’s a scent that tells the story of autumn in Alta Langa, it’s that of toasted hazelnuts. And if there’s a dessert that celebrates them with simplicity and respect, it’s Tiziana’s Hazelnut Cake.

No flour, no baking powder, just eggs, sugar, and hazelnuts — a few ingredients for a result that tastes like home, like grandmothers, like old handwritten recipe books.

A recipe that has won over friends, guests, and anyone who has ever tasted it during breakfast at Cascina Facelli.

A simple, gluten-free, and fragrant recipe

This cake is a perfect example of smart, rustic cooking: few ingredients, carefully selected.
The result is a naturally gluten-free dessert, moist in the center and rich with hazelnut flavor.

📋 Ingredients:
4 eggs
200 g toasted hazelnuts
200 g granulated sugar
A pinch of salt
👩‍🍳 Method:
Finely chop the hazelnuts in a food processor using short pulses to avoid releasing oil.
Separate the egg yolks from the whites. Beat the egg whites with a pinch of salt until stiff.
Whisk the yolks with the sugar — just until light, not too foamy.
Add the chopped hazelnuts and mix well.
Gently fold in the beaten egg whites, mixing from bottom to top to keep the batter airy.
Pour the batter into a greased and floured cake pan (use rice flour if you want to keep it gluten-free).
Bake in a static oven at 180°C (356°F) for 30–35 minutes.
Always do the toothpick test.

A dessert that speaks of land and simplicity

This cake was born from a desire to celebrate what we have nearby: the hazelnut — queen of our hills — used with care and no frills.
It’s the perfect dessert for a rustic snack, an after-dinner treat, or a slow, quiet breakfast.

And if you want an extra touch, serve it with a spoonful of fresh whipped cream or a scoop of vanilla ice cream.

How we serve it at Cascina Facelli

At our bed & breakfast, we serve the hazelnut cake during breakfast, alongside a good coffee or a cup of tea.
It’s one of those cakes that slow time down and remind you that sometimes, happiness tastes like simple things.

Discover how to make homemade meringues with just 2 ingredients. Tiziana’s easy recipe is perfect for those who love sweets that are crisp on the outside and light on the inside. Download the free PDF!

A dessert that smells like simplicity

Meringues are among the simplest and most charming desserts: just egg whites and sugar, perfectly whipped and with lots and lots of patience.

At Cascina Facelli, we make them with love, especially when there are leftover egg whites from other recipes. That’s how this meringue is born — crisp on the outside, soft inside — perfect with tea, for decorating desserts, or just to snack on with friends.

A minimalist recipe: just 2 ingredients

The beauty of meringues lies in their simplicity. But don’t be fooled — behind that simplicity is a precise technique.
Here’s how to make them perfectly, following Tiziana’s tips.

📋 Ingredients (per egg white):
1 egg white
63 g granulated sugar

👉 You can multiply the quantities depending on how many egg whites you have.

👩‍🍳 Method:
Whip the egg white with an electric mixer at high speed.
Add the sugar in 4 parts, continuing to beat.
After the final addition, whip for at least 10 minutes until the mixture is glossy, thick, and very stiff.
Transfer the mixture to a piping bag (or use a spoon) and shape the meringues on a baking tray lined with parchment paper.
Bake in a static oven at 100°C (212°F) for 150 minutes, with the oven door slightly ajar (use a folded dish towel to keep it open).
Once baked, turn off the oven but leave the meringues inside for another 2 hours to dry completely.
Once cooled, store them in an airtight container.

The secret? Don’t bake — dry

That’s the difference between a perfect meringue and one that collapses or sticks. Meringues should not be cooked, but gently dried, to keep their shape and crunchiness.

Tiziana recommends making them on dry days, avoiding humidity, and being patient: every minute of resting in the oven makes them lighter and more stable.

How we serve them at Cascina Facelli

Here at the Cascina, we often serve them alongside a mousse, a hazelnut cream, or a hot chocolate.
But truth be told… they usually disappear before they even reach the table!

An old-fashioned, humble, and showstopping little treat.
A sweet way to use up leftover egg whites and impress your guests.

Homemade laminated croissants, with three book-style folds and plenty of butter. Here’s Tiziana’s detailed recipe for a bakery-worthy result.

The scent of freshly baked butter

There’s something deeply satisfying about making croissants with your own hands. They require time, patience, and care — but the result is magical: a dreamy breakfast with flaky layers and a soft heart.

At Cascina Facelli, Tiziana makes them once a month, only when she has the time to truly dedicate to this indulgence. It’s not a quick recipe, but one that teaches the value of waiting.

Homemade lamination, no shortcuts

This isn’t the quick version. It’s the real recipe — with hand lamination and the classic three book folds that give croissants their airy, layered structure.

📋 Ingredients:

260 g all-purpose flour
260 g manitoba (strong) flour
15 g fresh brewer’s yeast
170 ml lukewarm water
60 ml milk
60 g sugar
60 g soft butter (for the dough)
1 egg yolk
Grated zest of 1 orange
250 g cold butter (for lamination)
1 egg (for brushing)
Powdered sugar, as needed (for dusting)

👩‍🍳 Method:

Prepare a pre-dough with yeast and lukewarm water. Add part of the flour and let rest for 1 hour.
Add the remaining dough ingredients and knead until smooth and elastic.
Roll out and incorporate the cold butter using the classic three book-style folds, chilling the dough between each fold.
Roll the dough out to about 20 cm in height, cut into 8 cm wide rectangles and shape into triangles.
Roll the triangles from the base, pulling the tip firmly.
Place the croissants on a baking sheet and let them rise for 2 hours in the oven (turned off) with the light on.
Brush with beaten egg and bake at:

200°C for 5 minutes
then 170°C for 11–13 minutes, until golden brown.
Remove from the oven and dust with powdered sugar.

Time is the secret ingredient

Some recipes require technique. Others call for heart. Tiziana’s croissants need both.
But once you taste them, all the effort disappears — and only satisfaction remains.

They’re also perfect for freezing, before or after the final rise, so you always have some ready to bake.

How we serve them at Cascina Facelli

We bake them only on special occasions. We serve them with artisanal jams or simply with a steaming cup of coffee, overlooking the hills of Alta Langa.
Every layer tells a bit of our story.

Discover the simplest and most intense chocolate cake ever — flourless and perfect even for those with celiac disease. Just 5 ingredients and a perfectly whipped mixture. Download the PDF!

Few ingredients, maximum result

Who said a dessert has to be complicated to be delicious?
Tiziana’s Chocolate Cake proves that with just a few essential ingredients and a little care, you can achieve a fragrant, rich, and perfectly moist dessert.

Perfect for true chocolate lovers — no fuss, just flavor — and ideal for those with gluten intolerance. A recipe to cherish and make again and again.

A flourless cake, ideal for celiacs too

It contains no flour, no baking powder, and no starches. Just eggs, chocolate, butter, and sugar.
A naturally gluten-free cake that comes together quickly and bakes in under 40 minutes.

It’s Tiziana’s go-to cake when she needs a “last minute” dessert for special guests… with guaranteed wow effect.

🧾 Ingredients:

200 g 72% dark chocolate
4 eggs
125 g butter
150 g granulated sugar
1 sachet vanilla powder
A pinch of salt
👩‍🍳 Method:
Melt the butter and chocolate in a double boiler until smooth.
Separate the egg yolks from the whites.
Whip the egg whites until stiff with a pinch of salt.
Beat the yolks with sugar and vanilla until pale and creamy.
Gently mix the melted chocolate into the yolk mixture.
Fold in the whipped egg whites from bottom to top to keep the mixture fluffy.
Pour the batter into a greased cake pan lined with parchment paper (do not flour the pan if serving to celiacs).
Bake in a preheated static oven at 180°C (356°F) for 30–35 minutes.
Do the toothpick test and let cool completely before serving.

A versatile and gluten-free dessert

Perfect on its own, or served with a spoonful of whipped cream or a scoop of ice cream.
Also a great base for layered cakes, as it stays firm and flavorful.
A real lifesaver when guests are coming and you want to offer something special… but are short on time.

How we serve it at Cascina Facelli

We often prepare it for the weekend, cut it into rounds, and dust it with a little unsweetened cocoa.
It’s a dessert everyone loves — kids and adults alike. And without even trying, it makes those with dietary restrictions happy too.

Only 3 ingredients and just a few minutes to prepare crunchy, fragrant, and irresistible caramelized hazelnuts. Tiziana’s recipe is quick and easy, a return to authentic flavors.

A fragrance that fills the home

Close your eyes and imagine the scent of toasted, sugar-coated hazelnuts – the one you used to smell as a child at funfairs, village festivals, or autumn markets.
That’s exactly where Tiziana’s caramelized hazelnuts take you – right back to that moment.

An easy, quick, and wonderfully aromatic recipe, perfect for a little treat, to offer with coffee, or as a sweet way to end a meal.

Just 3 ingredients – but mind the proportions!

The magic of this recipe lies in its simplicity: toasted hazelnuts, sugar, and water.
But the real trick is in the exact ratios: 100 g of sugar and 30 g of water for every 200 g of hazelnuts.
One small mistake, and you might end up with caramel instead of the classic “sandy” effect.

🧾 Ingredients:
200 g toasted hazelnuts
100 g granulated sugar
30 g water
👩‍🍳 Method:
Pour the hazelnuts, sugar, and water into a non-stick pan with a thick base.
Cook gently over the smallest burner, stirring constantly with a wooden spoon.
The water will begin to evaporate and the sugar will foam and start to crystallize.
Keep stirring until the sugar sticks to the hazelnuts, creating the sandy coating.
When the mixture is dry and you feel the spoon gliding over the bottom, turn off the heat.
Pour onto parchment paper, let cool completely, and then serve in a bowl.

Perfect snack, zero effort

Caramelized hazelnuts are ideal to whip up at the last minute – perfect if unexpected guests drop by.
They always make a great impression and the aroma is irresistible.
Careful: one leads to another!

How we serve them at Cascina Facelli

At Cascina Facelli, caramelized hazelnuts are a breakfast staple.
We present them in small crystal cocottes, elegantly placed on the guests’ table.

A refined and crunchy touch – almost like a miniature pastry experience to enjoy slowly, amid conversation and rays of sunshine streaming through the windows.

Savor the millenary story of Erbaluce di Caluso, the iconic white wine of Canavese. A journey through myth, terroir, and cellars waiting to be discovered.

Some wines speak of a place better than any guidebook. Erbaluce di Caluso is one of them. This indigenous white grape thrives on the moraine hills between Lake Viverone and Caluso, where ancient glaciers left behind unique soils, and sunlight reflected off the water ensures perfect ripening.
In every glass, Erbaluce captures the very soul of the Canavese: ancient, proud, radiant.

But this is more than just a fine white wine — it’s a legend, a story of adaptability, and a promise of authenticity.

A warm, velvety cream made with boiled potato peels. A sustainable, tasty, and surprising recipe straight from Tiziana’s kitchen. Download the recipe in PDF!

A kitchen that doesn’t waste, but enhances

There’s a different way of cooking. A way that avoids waste, that looks into the bin and sees… a flavorful opportunity.

This is where Tiziana’s potato peel cream is born — a clever, rustic yet refined recipe that transforms scraps into a warm, elegant, and flavorful dish.
A tribute to real peasant cuisine, where nothing is thrown away.

The secret ingredient? The peels

The peels from boiled potatoes — maybe left over from another dish like gnocchi — become the star of this delicate, velvety cream, enriched with simple aromas and served with crunchy croutons and a touch of rosemary.

An ideal recipe for autumn and winter, perfect to enjoy by the fireplace or as a creative starter for a special dinner.

🧾 Ingredients:

Boiled potato peels (well washed before boiling)
1 onion
1 shallot
Butter, to taste
Milk (poured by eye, to reach desired creaminess)
Salt, pepper, nutmeg
Rustic bread (for the croutons)
Extra virgin olive oil
Rosemary flowers (for garnish)

👩‍🍳 Method:

Prepare a sauté with onion, shallot, and butter in a saucepan.
Add the potato peels and mix well.
Pour in some milk, season with salt, pepper, and nutmeg.
Cook over low heat for a few minutes.
Blend everything with an immersion blender until smooth.
Strain the cream through a fine mesh sieve to remove any remaining fibers.
Meanwhile, dice the bread and toast it in a pan or on a grill. Drizzle with a bit of olive oil.
Serve the warm cream with the croutons, a drizzle of extra virgin olive oil, and fresh rosemary flowers to garnish.

Elegant, economical, ethical

This is more than just a recipe. It’s a love letter to real cooking.
For those who love the earth, respect, and creativity. For those who believe even a peel can be the star.

Tiziana proves it every day here at Cascina Facelli.
And those who taste it… never forget it.

Here at our home, we serve it like this

At the Cascina, we serve it to friends and family as a warm starter, with homemade croutons and a drizzle of extra virgin olive oil.
It surprises everyone — for the taste, the story it tells, and its gentle way of saying that even scraps can have dignity and beauty.

From traditional fishing to farming on the morainic hills, we encounter the vivid memory of the rural civilization around Lake Viverone.

Let’s not underestimate Lake Viverone, because it’s not just a picturesque body of water surrounded by nature; it is also the heart of a region that, for centuries, thrived on agriculture, livestock, fishing, and solidarity among families. The fields, vineyards, woods, and barns still tell the silent story of those who, with hands in the soil and eyes to the sky, built the farming culture of the morainic hills. In this article, I’ll take you through ancient customs, forgotten trades, and the still-visible traces of an authentic agricultural civilization that endures over time.