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Grissini and mother tongues

  • Mario Fongo, the salty Feinbäcker

    Grissini Rubata.

    These breadsticks are rolled by hand. Each one is unique. In dough Fongo has processed olive oil. An eye-catcher is the new breadsticks from the flour of black rice. They taste very good ham and mild cheese.


  • Mario Fongo, the salty Feinbäcker

    Grissini Stirati.

    Not rolled, but pulled the Stirati. They are not as compact and crumbly than the Rubata.


  • Mario Fongo, the salty Feinbäcker

    Lingue di suocera.

    The pastry called, mother tongues has Mario Fongo created, named it his wife. Although the name sounds ugly, taste is unsurpassed. They are paper thin, crispy and accompany antipasto, cheese or just a glass of wine.


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