Lagaccio Bread and Chocolate from Grondona
The traditional Italian snack is reinvented by merging its recipe with that of the most classic Ligurian biscuit, the one with white mother yeast. Lagaccio bread and chocolate is born, a successful marriage between greedy rituals and excellent workmanship that character at breakfast.
To make a “Lagaccio Pane e Cioccolato”, Grondona takes more than two days, respecting the needs of artisanal production and the rhythms of natural leavening from a white mother. Two minutes are enough to make it disappear from the table.