{ "id": 7511, "date": "2022-02-18T10:24:53", "date_gmt": "2022-02-18T10:24:53", "guid": { "rendered": "https:\/\/staging.biscottificiogrondona.com\/?page_id=7511" }, "modified": "2025-04-30T10:27:13", "modified_gmt": "2025-04-30T08:27:13", "slug": "origin-of-grondona", "status": "publish", "type": "page", "link": "https:\/\/www.biscottificiogrondona.com\/en\/philosophy\/origin-of-grondona\/", "title": { "rendered": "Origin of Grondona" }, "content": { "rendered": "
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Origin of Grondona<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A Family History<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Grondona family has its roots in Ligurian terrain; a region known for its roughness, openness, rigor, and poetry. It was the home of the Grondona family’s work and their one-of-a-kind traditions.<\/p>

Our story starts at the beginning of the 19th century in an ancient factory housing an artisan flour mill. Fast forward to just a few decades later, when their biscuits are sold in the best shops in the city of Genoa.<\/p>

The philosophy was passed on from one generation to the next, thanks to Grandpa Orlando and his notes, which became the top reference and inspiration for the brand. The notebook contains delicious traditional recipes confided to him by the local housewives. The notebook also includes Grandpa Orlando’s own notes and observations about the techniques used for kneading and conserving the natural mother sourdough called Madre Bianca<\/em>, which is still used to this day.<\/p>

Grondona has managed to combine family traditions with refined industrial technology without losing history and deeper meaning. The stubbornness and the honesty are found today in the recipes of confectionery and biscuits of Ancient Genoa have thus been kept intact… and they stood the test of time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Flours and pasta<\/h3>\n \n

The company was born with\nthe purchase, by\nGiuseppe, of a mill\nwhich used the Ricc\u00f2\nRicc\u00f2 stream as motive power.\nThe peasants brought there\nto grind their own grain\nand left a part of it\nin payment to the miller\nwho was able to exploit it to\ncreate his pasta factory.<\/p>\n \n\n\n \n <\/div>\n

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\n 1820 <\/h4>\n\n \n

\n\n \n Giuseppe Grondona <\/p>\n <\/div>\n\n

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\n\n 1850<\/span>\n \n

Flours, pasta and bread<\/h3>\n \n

Francis, son of Joseph,\n\"worm maker\",\nmoved to the left bank of the\nVerde torrent, which had always been\nalways considered much richer in water, the activity that would have produced both\nproduced both pasta and bread.\nAnd he continued on his father's\nfather's way by making the family\nfamily art of preserving and\nfeeding the \"white mother\",\nthen called growing.<\/p>\n \n\n\n \n <\/div>\n

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\n 1850 <\/h4>\n\n \n

\n\n \n Francesco Grondona <\/p>\n <\/div>\n\n

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\n\n 1872<\/span>\n \n

Yeast cookies malted cookies<\/h3>\n \n

On February 7 was born\nOrlando Grondona\nscholar of sourdoughs\nand malted cookies.\nHe who in the following years\nyears later invented the\n\"Health Biscuits\ncalled today\n\"Corleggeri\".<\/p>\n \n\n\n \n <\/div>\n

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\n\n \n Orlando Grondona <\/p>\n <\/div>\n\n

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\n\n 1920<\/span>\n \n

Collecting the recipes<\/h3>\n \n

\"Grandpa\" Orlando over the\nyears collects the historical\nand original family recipes\nrecipes in the \"little black\nblack cover\" that\nwill be handed down to the\nfollowing generations,\nnoting down ingredients, processes and little tricks\nlearned by the housewives\nGenoese housewives.\nOver the years he diversified\nactivity by starting the\nproduction of specialties\nconfectionery: \"pastry\nwith yeast\" and \"malted cookies\nmalted\".<\/p>\n \n\n\n \n <\/div>\n

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\n\n \n Orlando Grondona <\/p>\n <\/div>\n\n

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\n\n 1948<\/span>\n \n

Leavened sweet breads cookies and pastries<\/h3>\n \n

The factory is\nmodernized;\nThe Biscuit Factory\nOrlando Grondona S.A.\nFrancesco, Orlando's son\nlays the foundations to develop the\nthe company and abandons the\nmanufacture of bread and pasta\nto increase the production of sweets through the\nthe launch of the \"Lagaccio cookies\nLagaccio\", the \"Canestrelli\" and the\nand \"Pandolce\".<\/p>\n \n\n\n \n <\/div>\n

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\n 1948 <\/h4>\n\n \n

\n\n \n Francesco Grondona <\/p>\n <\/div>\n\n

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\n\n 1951<\/span>\n \n

Developing the brand<\/h3>\n \n

The Orlando brand\nGrondona brand is flanked\nthe symbolic image of the\n\"old man and little girl\",\nan image that for\nmany years will speak to the\nthe Genoese of a special quality\nspecial quality marked by the\nvalue of familiarity,\non the ability to accompany us for the entire arc\nof life. On August 21\nthe patent for the first\nof enterprise of first\nfiling \"From childhood\nto old age\".<\/p>\n \n\n\n \n <\/div>\n

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\n 1951 <\/h4>\n\n \n

\n\n \n Francesco Grondona <\/p>\n <\/div>\n\n

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Leavened sweet breads cookies and pastries<\/h3>\n \n

The new generation with\nOrlando and Gildo Grondona\ntakes over the management.\nOrlando\nbecomes the new director\nof the Biscottificio, Gildo the production director.<\/p>\n \n\n\n \n <\/div>\n

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\n\n \n Orlando e Gildo Grondona <\/p>\n <\/div>\n\n

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A new factory<\/h3>\n \n

The new factory in Via Campomorone is born, in the vanguard\nand highly technological,\nbut which maintains\nunaltered the original\nprocesses.<\/p>\n \n\n\n \n <\/div>\n

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Export commences<\/h3>\n \n

Grondona starts to\nexport its products\nand to be distributed\nin the large-scale retail trade.<\/p>\n \n\n\n \n <\/div>\n

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A new warehouse<\/h3>\n \n

The expansion of Biscottificio Grondona continues:\nnew warehouse in\nGenoa-Bolzaneto.<\/p>\n \n\n\n \n <\/div>\n

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ISO Certification<\/h3>\n \n

The following is obtained\nCertification\nISO DNV.<\/p>\n \n\n\n \n <\/div>\n

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Promoting the brand<\/h3>\n \n

Grondona invests in communication and advertising campaigns\nadvertising campaigns in newspapers\nTV, magazines with\nlocal circulation.<\/p>\n \n\n\n \n <\/div>\n

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Grondona acquires Duca d'Alba<\/h3>\n \n

Grondona acquires\nDuca d'Alba to face the new market of the\n\"without\"<\/p>\n \n\n\n \n <\/div>\n

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Grondona acquires Bonifanti S.R.L.<\/h3>\n \n

Grondona acquires\nBonifanti S.r.l., the\nthe best manufacturer of panettone and \ndoves in the Turin area.<\/p>\n \n\n\n \n <\/div>\n

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\n\n 2011<\/span>\n \n

A new chain of shops<\/h3>\n \n

100% Confectionery Factories\nConfectionery Factories\", the new chain\nof shops\/bakeries in\nPiedmont.<\/p>\n \n\n\n \n <\/div>\n

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Recognition of our history<\/h3>\n \n

Grondona receives the award\nby the Chamber of Commerce of Rome for the 150 years\nof History, together with the\ncompanies that have made\nthe history of Italy.\nThe new generation,\nwith Andrea, Francesco and\nMassimiliano,\nstarts exporting\nwith sales in over\n25 countries in the world.<\/p>\n \n\n\n \n <\/div>\n

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Grondona acquires Bocchia<\/h3>\n \n

Grondona acquires\nthe bar-cafeteria Bocchia\nrelaunching its line of\nproducts.<\/p>\n \n\n\n \n <\/div>\n

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\n\n 2020<\/span>\n \n

Expansion continues<\/h3>\n \n

The Grondona Biscuit Factory\nS.p.A. in continuous expansion, doubles the space\nof the plant that\ntoday develops on 8000\nm3, with new technologies\ntechnologies and solutions for\nautomatic warehouse.<\/p>\n \n\n\n \n <\/div>\n

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Tradition, harmony, simplicity<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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When Grondona talks about history, they know what they are talking about. They’re proud to have 200 years of family experience, of passing on the baton from generation to generation. This is proven in the document of the Genoa Chamber of Commerce and Industry.<\/p>

Francesco Grondona records that the company was founded by his father Giuseppe in 1820, officially naming their activity as a \u201cbakery and pasta factory\u201d.<\/p>

Grondona entered the register of \u201ccompanies\u201d and started the long journey that has brought Grondona where they are today. A journey made with rigor, awareness, and passion that was even awarded during the 150th anniversary of the unification of Italy.<\/p>

Some distinctive graphic features that were very unique in the past have been updated recently so the brand can keep up with the communication requirements of a company in the modern market.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Why they are so different:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Whats Makes Our Products Unique<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We only use MOTHER SOURDOUGH that we’ve been refreshing every day for more than a century, without ever adding baker’s yeast.<\/p>

We never compromise on using the FINEST INGREDIENTS available on the market.<\/p>

We only use BUTTER or EXTRA VIRGIN OLIVE OIL in our products – never any other fats, animal or vegetable.<\/p>

NONE of our products contain ARTIFICIAL FLAVOURS, COLOURS, OR PRESERVATIVES.<\/p>

Our RECIPES all come from TRADITIONS, handed down from our great grandparents’ generation to ours since 1820.<\/p>

The red thread throughout Grondona’s story is the talent of selection: only working with regional recipes, traditional specialties, and natural pastry processes. The recipes that represent the fundamentals of the art of pastry making need to be followed with great attention to detail. Based on these processes, Grondona has developed and extended its product range by combining traditional ingredients with its own sense of taste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u2014 Our tasteful news \u2014<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Stay updated on the latest developments and special offers!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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