Story: Mario Fongo | Piemont

Mario Fongo and his family see themselves as preservers of genuine Piedmontese baking culture. Particularly famous are the Lingue di Suocera, wafer-thin, crispy flatbreads, which were perfected by Mario Fongo in 1993 and quickly became very popular. But Fongo's grissini are also a masterpiece of traditional baking:

Grissini stirati - hand-drawn, long and airy grissini with a characteristically rough surface created by a fine sprinkling of durum wheat semolina. Rubatà grissini - more compact, rolled grissini with a firmer consistency that go perfectly with cheese, cold cuts or antipasti. Each of these specialties is made with the utmost care and dedication - from the selection of ingredients to the final baking temperature.

The best ingredients for unadulterated taste
The success of the bakery is not only based on craftsmanship, but also on the consistent selection of the best raw materials. Only a few, but high-quality ingredients are used: the finest Italian flour, pure water, high-quality extra virgin olive oil, salt and natural yeasts. No preservatives or artificial additives are used. The flours come from trusted mills and are carefully combined to give the dough elasticity and flavor.

Another important factor is the traditional dough method. The use of natural fermentation processes gives the baked goods their special structure and incomparable aroma. Production remains deliberately artisanal, even though increasing demand has made it necessary to expand the bakery.

The next generation continues the tradition
Since 2003, Giovanni Fongo, Mario's son, has brought a breath of fresh air to the company. He has managed to preserve his family's baking tradition while at the same time introducing modern approaches to product development. As a result, the product range has been steadily expanded without compromising the artisan quality.

Today, Mario Fongo's baked goods are appreciated not only in Italy, but all over the world. But despite all the internationality, the philosophy remains unchanged: Freshly baked every day, made with passion and dedication.

A little note for connoisseurs: due to their delicate, handmade texture, some of the grissini may break during shipping. However, it is precisely this fragility that testifies to the authentic, traditional production process and makes each packet a little piece of Italian baking art.

Whether as an accompaniment to antipasti, as a snack or with an aperitif - Mario Fongo's baked goods are a real treat. They represent a genuine, Piedmontese artisan tradition that has been preserved for decades. Anyone who has ever tasted a crispy Lingua di Suocera or a hand-pulled Grissino will understand why the Mario Fongo bakery enjoys a legendary reputation in Italy and beyond. - Gerardo [TS02/25]