The company's history Grondona Genoa starts at the beginning of the nineteenth century with the ancient "art factory milling" that bread and pasta. In 1920 Orlando Grondona starts gathering family recipes and those of traditional trust by housewives of place, the secrets and the observations on the techniques of dough, Cooking.
Grondona uses sourdough white mother. Every morning, the yeast is collected and cared for, and only an art handed down from generations allows perfect control of a technique now rare. The mixtures based on water, flour and "natural yeasts from White Mother" are fermented by microorganisms virtuous: yeasts and lactic acid bacteria. This translates into light products, highly digestible.
For leavened products Grondona uses only flour Manitoba Canadian gluten-rich and protein. At the base of a good product quality ingredients are needed, why Grondona uses: Piedmont whole hazelnuts (peeled and roasted at the time); pine nuts thin elunghi (pine nuts are the national "type Pisa"), raisins of Smyrna; orange peels intact and not pressed that contain all essential oils.
Quality is constant control of raw materials and processes. For this family Grondona has adopted a system of traceability for the entire production chain and has delegated to experts constant monitoring.
Garter ancient Genoa: Bread and Chocolate.
Cakes 1803: rich milk, pure butter and flour selected.
Canestrelli classics: sugar, butter, flour and egg yolks. By dusting with icing sugar or served with cream and chocolate sabayon.
Glasses: Shortcake scented coconut and cocoa.
Pandolcino ancient Genoa: rich in raisins, candied fruit and pine nuts.
Moretti: small hearts hazelnut covered with pure dark chocolate.
Crispbread: suitable for breakfast, bruschetta, bread, soups, salads, etc.. reducing it to smithereens, is also indicated for breading. A comparison of the bread has a higher yield due to low humidity, lasts longer and reduces therefore the waste.
Pandolce Genovese: produced with natural yeast from White Mother, machining, still artisanal, lasts more than 48 hours and are used only natural ingredients. Each piece is turned by hand so that it can better respond to rising phase and cottura.Al inside: my, pere, pineapple, scorzone orange, raisin, and real aniseed.
Grondona
Leave a Reply