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Casa Carmela’s version of the piaya is fine and crisp, carefully balancing the blend of muscovado sugar, its delicate pastry, and toasted sesame seeds. Since the crisp and thin piaya’s introduction to the market in 2006, Casa Carmela has introduced exciting take-offs from the original piaya. The crisp and thin piayas come with a variety of fillings (mango, kalamansi, ube etc) as well as traditional organic muscovado sugar. click here to view product line |
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Piayitos
Bite-size piayas called Piayitos have been introduced, and these have found their way to the serving trays for Business Class passengers in Philippine Airlines’ (PAL) international flights. PAL serves both muscovado and mango piayitos, In addition to that espresso and rhum muscovado flavors are also available. Cocktail Piayas with low-salt, country herb or pesto fills, and After-Dinner Piayas (dark chocolate with mint), have becoming interesting conversation pieces in many cocktail parties. |
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Cocktail Piayas
Cocktail Piayas are mostly bite-size. They make good partners to dips and pate’s. These come either as low-salt, with country herb or pesto fills, chicken and chives, and sea salt crusted. |
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Piaquillos
Piaquillos The piayas also take-on different shapes and sizes, the more interesting of which is the PIAQUILLOS (crispy piaya rolled as barquillos), which combine the two most popular pasalubong items of the owner’s home province. |
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After-Dinner Piayas
AFTER-DINNER PIAYAS are also available. These come bite-size in dark chocolate with mint and have becoming interesting conversation pieces in many cocktail parties. |
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Piaya Cones
Casa Carmela has also developed another twist to the basic piaya form. The PIAYA CONES are crisp and thin piayas which have turned cone shaped and become an interesting holder for a range of food preparations. The muscovado sugar-filled cones are interesting and tasty holders for ice cream, while the low-salt, no-sugar piaya sesame-seed encrusted cones are cocktail cones for combinations of dips and other fills. Wire holders are also available for sale with the cones. |
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Since its debut into the food business as an innovator of the piaya, Casa Carmela has recently also ventured in the confectionery area. It has introduced a line of two confectionery items, and both have received an award within the same year they were introduced. click here to view product line |
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Carmelinas Turron Imperial
CARMELINAS TURRON IMPERIAL are premium soft nougats which use tropical ingredients such as cashew nuts and choice mangoes from the island of Guimaras, and wild honey from the mountains of its home province Negros Occidental. This product bagged the 2009 Bulawan Product Excellence award for Confectionaries in the annual competition of the Association of Negros Producers. |
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Carmelinas Pastilles
The Carmelinas Turron Imperial also come as bite-size, individually wrapped in either plastic pouches or tin cans and sold as CARMELINAS PASTILLES. |
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Polvoron
Casa Carmela also produces BAKED POLVORON using muscovado sugar, with many twists to enhance the basic pulvoron flavor. This includes mixed seeds and malunggay flakes as an extra healthy feature which make it easy for kids to love healthy food. The Polvoron with Malunggay Flakes was part of the collection which received the 2009 Bulawan Product Excellence award for Wellness Foods in the Association of Negros Producers. |
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Dips, Spreads and the Like
An array of interesting are available. This includes CHICKEN INASAL PATE’ and SMOKED BANGUS PATE’ are perfect partners with the Cocktail Piayitos for evening affairs. TITA ISA’S SPREADABLE DULCE GATAS (from fresh carabao milk) in bottles are also available in Classic and Cappuccino Flavors – to be paired with the muscovado-filled piayitos. |
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Sinamak and its variations
The traditional Visayan SINAMAK from natural coconut vinegar, with an infusion of chili peppers, garlic, ginger, lemon grass and other home grown spices is available in the Casa Carmela brand. Other versions are the SINAMAK ESPRESSO (a stronger and more intense version of the Sinamak), and SINAMAK VINAIGRETTE for use as salad dressings. |
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Papa Daniel’s Bottled Delicacies
The Papa Daniel series, having made its debut with the SPANISH STYLE BANGUS from a heritage recipe of Daniel Lacson, Sr, has since expanded to other increasingly popular rea dy –to-serve products. The newest introductions are: PITAW – an Ilonggo delicacy that comes cooked as adobo and can be fried to a crisp, SMOKED BANGUS FILLETS – ready to serve, good by itself or as partner for pasta or salad, and CHORIZO PUDPUD – in recado flavor, this only needs a short stint in the frying pan. |
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Chicken Inasal and Grill Partners
For the ingénue at the kitchen, CHICKEN INASAL MARINADE is an easy way to bring home the flavors of Bacolod’s famous chicken inasal. GRILLING OIL mixed as the Bacolod folk would do it, is also available to be used for brushing the inasal while on the grill. It is also perfect for other grills such as fish and pork. The INASAL DIPPING SAUCE rounds up the collection – it is the dip on which an inasal strip is so briefly soaked…before the ultimate inasal experience is consummated. |
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Salts and Flakeses
Latest introduction to the bottled lines are choice SEA SALT, SEA SALT WITH MALUNGGAY FLAKES, SEA SALT WITH CRACKED PEPPER, MALUNGGAY FLAKES AND LEMON GRASS FLAKES. |
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Puff Tarts
Casa Carmela distributes PUFF TARTS. These bite size tarts of puff pastry which encase a choice of tropical fills give an ultimate sensory fulfillment. Fills include mango-kalamansi, and banana-cinnamon. |
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Palitos
Curl-tipped grissinis called PALITOS come either with the classic breadstick taste, and are also available with cheese and garlic flavors.
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