MONTAN&FOLLINI

They make hand-stretched grissini without lard and the rubatà in three versions: rustic, with oil and with water. The chocolate grissini are also excellent; the rùbatin biscuits similar to grissini and wrapped in sugar and with a buttery taste; the "drunk biscuits", kneaded with Malvasia di Castelnuovo Don Bosco; the berzanesi, the artisan colombe (Easter cake) and the rustic hazelnut cake.