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.
Let’s Start With Tradition
| Weight | 250 g |
|---|---|
| Dimensions | 15,5 × 9 × 31 cm |
| Weight | 250g, 400g |
Wheat flour, sourdough* (wheat flour, water), sugar, butter 12%, barley malt.
May contain traces of eggs, traces of nuts and soya.
Store in a cool and dry place. Product of Italy. * Grondona sourdough
| Weight | 250 g |
|---|---|
| Dimensions | 15,5 × 9 × 31 cm |
| Weight | 250g, 400g |
Biscuits of Lagaccio are cookies originating in the Lagaccio district, in Genoa.
They were born in 1593 near the artificial lake of the same name. At that time a bakery began to produce this kind of cookies, that then become part of traditional Italian pastries.
Biscotto del Lagaccio has established itself as a niche product, more similar to “dry pastries”, thanks to the activity of both artisan producers and small local companies.
Lagaccio is the ancestor of our products. All our experience and passion for the role of guardians of tradition comes from here.
Created with natural ingredients, it’s the protagonist in Italian grandparents’ childhood memories, which runs through the family stories.
The recipe is a must in the Ligurian and Italian biscuits tradition. It may look like a plain cookie, but it’s actually THE plain cookie. Genoan tradition suggests merging Lagaccio in a hot cup of coffee or caffè-latte for a couple of seconds. The hot coffee will soften the biscuit, absorbing its flavor while keeping the consistency.
Baked twice, Lagaccio deserves the status of a “bis-cuit” (double-cooked). Complex craftsmanship that tests those facing it, but that creates an amazing product in its simplicity. It allows you to add your favorite spreads and jams to create your own Italian pastry.
Each slice is delicately sweet and crispy, lightly scented with barley malt, to result in a simple and robust flavor.
This is why Lagaccio is such a pleasure to be handed down and adapted to your favorite taste.
Moreover, Lagaccio is as rich in protein, as light in your belly. Manitoba flour is used for its proteic value, while sourdough ensures friendly digestion through its fermentation process.
This Italian biscuit takes about two days of preparation among rising time, rest, and slow baking.
Starting from this specialty we have experienced and preserved, maintained, and innovated. All our traditional recipes started from Lagaccio.
Enjoy on the go!
Energy (kj/100gr)
1879
Energy (kcal/100gr)
446
Fat (g/100gr)
13.1
Of which saturates (g/100gr)
8.2
Of which mono-unsaturates (g/100gr)
2.9
Carbohydrates (g/100gr)
69.8
Of which sugars (g/100gr)
14.3
Of which polyols (g/100gr)
0
Fibre (g/100gr)
2.4
Protein (g/100gr)
11
Salt (g/100gr)
0.01
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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