About Grondona

About Grondona

About Grondona

About Grondona

About Grondona

The Genoese company was founded by Giuseppe Grondona, who in the 1920s in Pontedecimo (a hamlet of the Ligurian hinterland) owned a mill that used the Polcevera stream as its driving force. Already in the mid-19th century, the founder was mentioned as a “vermicelli manufacturer” because for some time he had started the production of semolina pasta, using the flour obtained from his plant. For 6 generations now, the Grondona family has been the protagonist of a story that smells of bread and cookies. A story that continues at the beginning of the 20th century with Orlando Grondona, who was one of the most renowned pastry chefs in the country, it was he who chose to diversify the business more by starting the production of various confectionery specialties, including 'yeast confectionery' and 'maltized cookies'. Around the 1950s, Francesco Grondona, son of Orlando, laid the foundations for developing the company, which could already be said to be established in the production and sale of the specialties of Genovesato and Val Polcevera; if the manufacture of bread and pasta were gradually abandoned, on the contrary, confectionery production was increased through the launch of the “Health Cookie”, of the “Lagaccio cookies”, of “Candles” The high quality and tradition of the products of the “Biscottificio Grondona” will remain intact over time: until, in the Seventies, the market expanded outside the Ligurian area.Read their story