Our story
Almost a century of Piedmontese baking, handed down through generations in the heart of Borgomanero.
The origins
Mastro Cesare was born in Borgomanero, in the province of Novara, out of a family's passion for the craft of baking. From the very beginning the goal has been a single one: to safeguard the Piedmontese artisan tradition and the genuine flavours of the past. The hand-stretched grissino soon became the symbol of this philosophy.
Flour, water, extra-virgin olive oil, salt and natural yeast: few ingredients, all carefully selected, worked with slow and skilful gestures. No shortcuts, no preservatives. Only time and the hands of our bakers.
Today
The company is run today with the same care as back then, embracing the principles of quality, tradition and the safeguarding of authentic flavours. Alongside the grissini, an entire range has grown: the Lingue di Cesare, the biscuits of Piedmontese confectionery tradition, and the Tostin crackers — more than thirty products in all.
Mastro Cesare's products grace family tables, fine delicatessens and the most attentive wine shops, and are exported to many international markets under the La Deliziosa – Pasticceria di Mastro Cesare brand, bringing a piece of Piedmont to the world.
The craft
The authentic Turin grissino cannot be rushed. Each piece is stretched by hand and baked slowly, to achieve that unmistakable crispness no machine can replicate. It is a longer method, but the only one that truly respects the product and those who enjoy it.
What drives us
Handwork at every stage. The hands of our bakers make the difference in every single product.
Selected, genuine ingredients, with no preservatives or artificial flavourings. Quality starts from the raw material.
Piedmontese recipes handed down over time, preserved and carried forward with respect and passion.
Roots firmly planted in Borgomanero, at the heart of Piedmontese craft baking.