Panevino bakers make every No. 6 Grissino with the same time and care it takes to fashion a loaf of artisan bread. The dough is hand-laid and hand-trimmed on the pan, and misted with extra virgin olive oil twice. Just before baking, they hand-sprinkle the finest sea salt over each bread-stick.
Panevino use Giusto’s flour, sea salt from the San Francisco Bay Area, fresh California Arbequina extra virgin olive oil from the revolutionary California Olive Ranch, pure water, and yeast. Nothing could be simpler, yet so satisfying.
In a nation where the word “artisanal” has lost its meaning, Panevino original No. 6 Grissini defy the trend. No. 6 Sea Salt Grissini are the perfect foil for soft cheeses, salads, and soups. Presented in a vase, or tucked into a linen-lined basket, they add both texture and elegance to a well-laid table.
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