Simple like bread but inventive as there’s a new way of enjoying them. At the very beginning, making breadsticks was no easy task. It took much more than just the skilful hands of the baker to make good Grissini. The Stiror used to pull the dough, the Tajor was in charge of cutting it, the Coureur was the one who baked them, and the Gavor had the honour of taking them out of the oven. The result of such an effort was as natural as it was delicious. Who hasn’t munched breadsticks at a restaurant while chatting with friends, waiting for the meal to arrive? That’s why our Grissini deserve to be the star of your table. We make and pull them one by one to wow you with their traditional and unique taste, perfect for any occasion.
In the Middle Ages, onions were so important that people would pay their rent with them or give them as gifts. Luckily, today, we can enjoy them whenever we want as they are in abundance.
We associate bread and onions with the simplest thing possible. However, how can you resist them? Serve our onion Grissini with a tuna mousse.
But remember: one leads to another, so make sure you have enough stock in the house.
Nutrition Information per 100 g
Energy 1997 kJ
Fat 15 g Of Which Saturates 2,5 g Carbohydrate 70 g Of Which Sugars 1 g Protein 12 g Salt 0,15 g Fiber
Ingredients: WHEAT FLOUR type 1 stone ground, Onion, Extra Virgin Olive Oil, IODIZED salt, malted CEREAL FLOUR, brewer's yeast.
It may contain traces of SOYA, NUTS, MILK, EGGS and SESAME.
Keep away from light and heat sources.