WHERE QUALITY IS BORN
The factory has been extended and refurbished recently to hold new machinery wich allows us to give a better and
We studied everything so we could bring our company up to European standards and nothing has been done just by
pure chance: starting from the raw material storage area to the dough room, from the ovens to the transport belts through to the packaging dept.
Our products are always kept under control by expert hands to make sure everything is going well !
Our Certification : BRC Grade A - IFS Higher Level -
TASTE A NATURE'S FRIEND
The taste of sun and wheat intensified by the golden browning from our ovens was not enough to invite our product to grow, and at the same time satisfy all tastes. This is why we had the good idea to add different flavours to our breadsticks, creating tastes brought from our typical Italian food. This is how our tasty aromatic pizza breadsticks were born: with the wonderful aroma of tomato and fine ingredients of our mediterranean pizza; Parmesan cheese, typical of the PADANA-REGGIANA areas; Onion, a vegetable with a million virtues; Garlic, something to keep us young! And still again sesame, cumin, hot pepper, pesto and rosemary breadsticks can be with you as a snack at any time of the day: They can also help you be creative for special dinner parties.
PACKAGING : A SPECIFIC CHOISE
All our products go through the same inspection and process and they reach our customer’s table with the same appearance and fragrance thanks to the careful choice of packaging material, good quality material which also protects them from humidity and external agents.
THE ANTIQUE FRAGRANCE OF THE BREADSTICK
When you bite into one of those crumbly crunchy sticks, haven’t you ever ask yourself who was the first person who had the brillant idea of inventing such a fantastic product.
Well, such a simple and brillant idea as inventing the breadstick, could not have been other than Italian , as in most ideas that enrich our Italian food. The history of a breadstick goes as far back as 1679, when the court of Savoia’s doctor asked the baker stretch a piece of bread into small fine crunchy sticks. This preparation was called " Gherse ‘d pan " and is was needed to stimulate and whet the appetite of his little patient Duke Vittorio Amedeo II° who had health problems. The Duke’s son recovered by keeping to this light healthy diet and later became King. The breadstick went on to have enormous success: many famous people like Napoleone and King Carlo Felice really loved them, they even took them to the theatre. The name " Grissino " ( breadstick ) can be traced as far back as its recipe which comes from bread. The word " Grissin " or " Ghersìn " comes from the Piedmontese dialect expression " Gherse ‘d pan " which means " String of bread ". This tradiction of crunchy goodness, is portrayed better through a variety of choice from the classic restaurant one which accompany the belt of plates, extravirgin olive oil ones to those delicious aromatic ones whetting the palate with a thousand flavours which are typical of Italian cuisine. They are all prepared with the best of ingredients, carefully chosen and measured out. As soon as they are ready they are packed into special packs which will help keep their fresh flavours for a long time. At any time of the day you can savour the wonderful fragrance of wheat dried in the sun.
The fantastic taste of wheat dried in the sun will be on your table at all times.