Craftmanship and product facilities: a winning combination

In 1960, given the favourable climatic conditions of the hilly area around Bassano and the organoleptic properties of the water coming from the Cismon Valley, the ideal place in the territory of Bassano del Grappa (locality of Cassola) was identified for the creation of a 3,000 square metres production complex, thus giving rise to the first artisan workshop of Pastificio Giglio, specialised in the production of egg and semolina pasta (tagliatelle, lasagnette, fettuccine, etc.), with a market covering all of northern Italy.