Orlando Grondona, the Genovese statesman, began collecting old family recipes in the 1920s in his own ‘little black book’. He would also pay visits to famous local bakers and housewives to collect their own secrets and observations on selecting ingredients and cooking the finest Genovese baked biscuits and cakes.

Using these  historical recipes and his own master baking skills, he began to produce his own range of synonymous biscuits, with a particular emphasis on using only the finest ingredients – quite right too. Manitoba flour is used in lieu of other varieties due to its fuller taste and higher levels of protein and gluten. IGP hazelnuts from Piedmont, hand picked raisins from Smyrna, water from the orange flower – all help to make these authentic Genovese biscuits stand out.

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