Sangiorgini are dry biscuits of medium size, with a characteristic curved shape that recalls the profile of a mountain.
The traditional ingredients are: corn flour, sugar, butter, eggs, natural flavors, baking powder, sultanas. Nowadays, butter is replaced by vegetable margarine. The Sangiorgini of Piossasco were already present in the second half of the 19th century. The biscuit, the result of a poor man’s recipe, was elevated to the dignity of aristocratic tables by the fine taste of Mrs Adele Boneschi Valvassori’s mother.
Between the 40s and 50s it returned to popular taste, thanks to the skilful hands of a baker-pastry chef who enhanced its flavour and fragrance.
During the years of the economic boom and the strong immigration, the preparation of these biscuits continued mostly at family level.
