Since 1820 in Rocchetta Tanaro: the history of Panificio Bo
In the small village of Rocchetta Tanaro, about twelve kilometers southeast of Asti in the heart of the Monferrato, the Panificio Bo bakery was founded in 1820. What began as a modest village business grew over the decades into a modern, yet still artisanal company. The recipes – above all those for the grissini – have been passed down from generation to generation ever since and remain the foundation of the range to this day. The location has remained the same: Via delle Ciappellette 13, in the middle of Rocchetta Tanaro, province of Asti.
Few ingredients, consistent manual work
The company's work philosophy can be reduced to a few principles: carefully selected ingredients, no use of preservatives, and continuous manual work. Every grissino is still stretched and rolled by hand today – entirely according to the traditional Piedmontese recipe. After baking, the sticks are dried further so that the residual moisture is completely removed; this makes them particularly crispy and durable. All products are certified according to the IFS Food Standard. As a tongue-in-cheek trademark, Sir Ghërsin – Piedmontese for "Mr. Grissino", depicted as a gaunt gentleman – adorns every pack from the company.
Grissini Classici and Tartufo Nero: Piedmontese bakery craft in a glass
The focus of the range is on the Grissini Artigianali in their classic form and in the truffle variety. The Classici consist of wheat flour, barley malt, brewer's yeast, and salt – nothing more is needed for the typical golden-yellow, crumbly texture. The Tartufo Nero version adds black summer truffle and rice oil: the result is a strong mushroom aroma with a slightly earthy depth that comes into its own when snacking. Both varieties are a classic accompaniment to an aperitivo – alongside raw ham, mature cheeses, or a glass of Barbera d'Asti from the immediate neighborhood. If you like, you can also serve them with a cheese board or as a crispy accompaniment to antipasti.
