The origins of the Casa Vecchio Mulino bakery go back to 1860. Even then folks lined up to buy some of Giacomo’s grissini. Today, the tradition of all natural ingredients and a slow rising of the dough continues. The dough is still hand stretched and then slowly baked to create the same genuine crispy and golden flavor that made Giacomo Bartolome famous so many years ago.
AAASHOPUS
