Nutritious, tasty, simple. The breakfast biscuit must have many qualities. Grondona knows how to interpret these through the richness of the ingredients, the processing, and the mother yeast rising.
The Pandolce, which in Genoa is brought to the table on the festive occasions of the end of the year, stems from the common wisdom of enriching bread with sweetness and colour on feast day occasions.
For the last two hundred years we have kept our fathers’ knowledge alive, enriching it for our children. Being guardians of a tradition does not give us the alibi to stop being surprised…
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