Since 1990 in Alba in the Langhe, Elio Rossetto has been producing gourmet sauces, sauces and preserves with selected raw materials
Cascina San Cassiano was born in 1990 when Elio Rossetto decided to transform the products of the family farm in Alba into preserves and ready specialties that would bring to everyone's kitchens that gourmet quality normally reserved for starred restaurants. The Langhe territory, UNESCO heritage for the wine-growing landscape, represents the ideal setting for a project that combines direct knowledge of the fruits of the land and passion for good Piedmontese cuisine, that made with simple but excellent ingredients worked with respect and patience. The "gourmet for everyone" philosophy translates into careful selection of raw materials and fidelity to recipes that accept no compromises, where each ingredient is chosen for quality and not for economic convenience.
The Dolomiti Sauce with Speck and Asiago brings to the table the flavors of Northern Italy with the sapidity of smoked speck that blends with the creaminess of Asiago, a typical cheese from Alpine valleys with soft paste and sweet flavor that becomes more intense with aging. This ready sauce represents the perfect meeting between mountain and plain, ideal for seasoning fresh egg pasta or potato gnocchi where a rich condiment is needed that wraps every bite. The Piedmontese Meat Ragù interprets the tradition of Piedmontese braised meat transforming it into ready sauce, with meat slowly cooked in red wine from the Langhe until it falls apart completely releasing all the flavors developed during the prolonged cooking that characterizes recipes from the past when time was not a rare commodity.
The Alba company has progressively expanded the range always maintaining that quality coherence that distinguishes artisan productions from standardized industrial ones. The choice to highlight on labels DOP and IGP denominations when present in the recipe immediately communicates to consumers that certified ingredients are not exceptions but the rule, a distinctive element in a market where many ready sauces use generic cheeses and cured meats without controlled origin. The headquarters remains in Alba in Corso Piave where the company continues to operate according to that founding principle of "preserving the taste for things done well", a slogan that contains the philosophy of a company that has made uncompromising quality its raison d'être.
Il Sugo Cacio e Pepe con Pecorino Romano DOP trasforma il piatto simbolo della cucina romana in una preparazione pronta che mantiene intatto quel equilibrio delicato tra cremosità del formaggio e pungenza del pepe nero che rende questa ricetta tanto semplice quanto difficile da eseguire perfettamente. L'utilizzo del Pecorino Romano a denominazione protetta garantisce quel sapore caratteristico leggermente piccante che solo questo formaggio di origine laziale può dare, risultato di una stagionatura di almeno otto mesi che concentra aromi e sapidità. Il Sugo Carbonara con guanciale e Pecorino DOP affronta l'altra grande sfida della cucina romana, quella salsa che richiede timing perfetto per emulsionare uova e formaggio senza formare la temuta frittata, problema risolto attraverso una formulazione studiata che permette di ottenere risultati cremosi costanti anche a chi non ha esperienza con questa preparazione.
Curiosità: l'azienda produce anche specialità dolci come il budino con amaretti e cacao che unisce la tradizione piemontese dei biscotti alle mandorle con il gusto intenso del cacao, dessert al cucchiaio pronto che recupera il piacere dei dolci casalinghi senza richiedere ore di preparazione. La Maionese con Tartufo rappresenta l'interpretazione luxury delle salse pronte, dove il profumo inconfondibile del tartufo delle Langhe trasforma una maionese classica in condimento gourmet perfetto per carni fredde, uova sode o per dare carattere a panini e tramezzini dove serve nota aromatica distintiva. La partecipazione a fiere internazionali come Tuttofood 2025 testimonia l'apertura verso mercati esteri dove i sughi pronti italiani di qualità trovano consumatori disposti a pagare un premium price per autenticità e gusto superiore.
L'attenzione alla sostenibilità si manifesta attraverso scelte come l'utilizzo di energie rinnovabili nella produzione e packaging progettati per essere riutilizzabili una volta svuotati, aspetti che rispondono alla sensibilità crescente dei consumatori verso l'impatto ambientale degli acquisti alimentari. La gamma copre sia i grandi classici della cucina italiana sia interpretazioni creative che combinano ingredienti di diverse regioni, strategia che permette di soddisfare chi cerca fedeltà alla tradizione e chi vuole sperimentare abbinamenti innovativi mantenendo sempre quel filo rosso della qualità che lega tutte le referenze. Accompagnare questi sughi con vini del territorio piemontese crea sinergie territoriali dove ogni elemento esalta l'altro, filosofia del food pairing che riconosce come la migliore cucina nasca sempre dall'armonia tra ingredienti che condividono terra, clima e tradizioni. Oggi l'azienda continua a crescere restando fedele a quella visione originaria di Elio Rossetto che voleva democratizzare l'alta cucina rendendola accessibile quotidianamente attraverso conserve che non tradiscono mai la promessa di qualità, portando nelle case italiane ed estere un pezzo di Langhe con tutti i suoi profumi, sapori e quella capacità tutta piemontese di trasformare ingredienti semplici in esperienze gastronomiche memorabili.
The Alba factory works with renewable energy for production, which reduces the environmental impact with regard to the energy consumption of the transformation and packaging process. Packaging is designed to be reusable once emptied, a philosophy that reduces waste by encouraging consumers to revive containers rather than recycle them immediately. This focus on ecological sustainability is recognized by international distribution partners who value green commitment as a distinctive element in assortment choices. The origins in the Langhe UNESCO heritage for the wine-growing landscape connect the company with an area where environmental protection represents a value shared by the production community, which translates into respectful agricultural practices and valorisation of local biodiversity through the selection of raw materials from the Alba area.
The company values the use of protected designation ingredients by highlighting them on labels as a distinctive element of quality. Pecorino Romano DOP used in Cacio e Pepe and Carbonara sauces comes from certified areas of Lazio and Sardinia with a minimum maturation period of eight months according to consortium specifications. The Limone di Sorrento PGI present in some preparations guarantees controlled geographical origin of the Sorrento coast where climate and traditional cultivation techniques confer unique organoleptic characteristics. The Asiago used in Dolomiti Sauce comes from the suitable areas of Veneto and Trentino where it is produced according to Alpine dairy tradition. These certified ingredients represent a guarantee of traceability and compliance with European specifications protecting historical names through systematic checks on production methods and geographical origin.
The company was founded in 1990 in Alba in the Langhe by Elio Rossetto who decided to transform the products of the family farm into ready-made preserves and gourmet specialties. The headquarters remain at Corso Piave 182 in Alba (CN), the heart of the Piedmont territory recognized as a UNESCO heritage site for its wine-growing landscape. The original "gourmet for all" philosophy aims to bring star-studded restaurant quality to everyday kitchens through careful selection of raw materials and recipes that do not compromise on ingredient quality.
Elio Rossetto is the founder and owner of the company, a figure who has transformed the intuition of promoting family agricultural products into a company specializing in sauces, sauces and gourmet preserves. His vision of making high-quality cuisine accessible through ready-made preparations has guided the company's development from its origins to its participation in international trade fairs such as Tuttofood 2025, where he declared satisfaction with the positive feedback he received from buyers and professional audiences on the quality and taste of the products presented.
The claim represents the corporate mission to democratize haute cuisine by making that quality normally reserved for Michelin-starred restaurants accessible daily through preserves. It results in the careful selection of raw materials where each ingredient is chosen for quality and not economic convenience, in fidelity to traditional recipes that require long processing times respecting natural processes, and in the use of DOP and PGI certified ingredients when the recipe calls for it. The goal is to bring into everyone's homes a piece of Langhe with aromas, flavors, and that Piedmontese ability to transform simple ingredients into memorable gastronomic experiences.
The company values protected names such as Pecorino Romano DOP used in Cacio e Pepe and Carbonara sauces, Limone di Sorrento PGI present in some preparations, and Asiago from the Alpine-listed areas for Dolomiti sauce. These certified ingredients guarantee controlled geographical origin and compliance with the consortium specifications that regulate production methods, production areas and organoleptic characteristics. The evidence of the names on the labels immediately communicates that the certified ingredients represent the rule and not the exception, a distinctive element compared to ready-made sauces that use generic cheeses and cured meats without controlled traceability.
