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Grondona

Lagaccio Antica Genova

Let’s Start With Tradition

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!

Additional information

Weight 250 g
Dimensions 15.5 × 9 × 31 cm
Weight

250g, 400g

SKU 9113 Categories: , Tag:

More information

Ingredients

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

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Additional information

Weight 250 g
Dimensions 15.5 × 9 × 31 cm
Weight

250g, 400g

Description

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!

Sugar

Manitoba Flour

Butter & Extra Virgin Olive Oil

Nutritional Information

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

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