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.
Delicacies made with fine short pastry and carefully selected ingredients. No compromise for these heirs of homemade confectionary.
A gift is a sign of quality: it only counts if behind it there is attention, commitment, choice and the thought of the pleasure of those receiving it.
Our tradition pushes us to use exclusively sourdough in our ‘Pane Crocante, excluding the industry used brewer’s yeast.
The pleasure of having a great product always available wherever you are; the pleasure of always tasting a speciality with its original flavour and crispness.
Shortbread Biscuits With Chocolate And Coconut Chips Form Tonda Irregolare. They Are Made From Flour Of Wheat Butter And Sugar.
| Weight | 25 g |
|---|---|
| Dimensions | 25,5 × 13 × 14 cm |
Wheat flour, sugar, butter, chocolate chips 16% (sugar, cocoa mass, cocoa butter, dextrose, emulsifier: soy lecithin), coconut 7%, fresh barn eggs, salt, lemon juice, raising agents (disodium diphosphate, sodium hydrogen carbonate).
May contain traces of nuts.
Net weight: 25g
Store in a cool and dry place. Produced in Italy.
| Weight | 25 g |
|---|---|
| Dimensions | 25,5 × 13 × 14 cm |
Shortbread biscuits with chocolate and coconut chips. Every biscuit has a slightly irregular shape.
Energy (kj/100gr)
2184
Energy (kcal/100gr)
523
Fat (g/100gr)
28.8
Of which saturates (g/100gr)
20.1
Of which mono-unsaturates (g/100gr)
0
Carbohydrates (g/100gr)
58.4
Of which sugars (g/100gr)
30.4
Of which polyols (g/100gr)
0
Fibre (g/100gr)
4.2
Protein (g/100gr)
5.4
Salt (g/100gr)
0.11
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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