Pietro Gentilini opened his first bread and biscuit bakery in 1890. At that time, a dry biscuit of English origin, called Oswego, was becoming popular in Italy and Pietro sensed its potential. He dedicated himself to the study of a recipe that would enhance the original and that is how Osvego was born. The Gentilini flagship biscuit is now also available with five grains. In the years that followed, new products were developed: novellini, frollini, brasil, vittorio, tripolini, margherite, wafers, amaretti, melba toast, jams, and honey, a milk and honey spread. Not to mention panettone, pandoro and the traditional Roman Easter speciality, pizza di Pasqua.
