| |
 |
|
| |
| 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. |
|
|
|
|
