OUR STORY

A LIVING TRADITION

It was 1974 when, for the first time, from the ground floor of an old palace in Mombercelli’s old town the scent of bread pervaded every corner. An appeal that made everyone everywhere want to savour the wish for home and being together. Our philosophy is to give you the sensation of “baking like it used to be”: knowing hands that pay care and attention to every product.

Grissitalia la nostra storia | Il Buon Pane

IT WAS 1974 ...

When, for the first time, on the ground floor of an old palace in the historic town centre of Mombercelli, people were drawn by the smell of fresh bread that filled every alley.
A smell that, all around, made people long for home and staying together.

Our philosophy is to give people products that feel and taste “like they used to be”:
experienced hands putting care and attention of every product

For 40 years we have lived the tradition of baking bread just like it used to be.

WE HAVE ENTRUSTED OUR PRODUCTS TO EXPERT HANDS

The passion for bread baked like it used to be and the wish to respond to any dietary wish lead us to perfect our proposals every day.

From Grissini Torinesi bread sticks to Pani Morbidi sliced bread to all the organic products, we have created a wide range to cater for all palates.

Grissitalia la nostra storia | Il Buon Pane
1974
1987
1989
2003

1974

When, for the first time, on the ground floor of an old palace in the historic town centre of Mombercelli, people were drawn by the smell of fresh bread that filled every alley.

1987

Purchase of the Prato Sesia bakery.

1989

Purchase of the “Costa Azzurra” breadstick production plant in Alessandria.

2003

Purchase of the soft bread production plant in Oricola (Province of L’Aquila). Started as a bet by the Dagna family, it has since grown into a successful business.