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THE HISTORY OF PIEDMONT PANETTONE SINCE 1922

December 13, 2019 3 min read

LA STORIA DEL PANETTONE PIEMONTESE DAL 1922 - Galup® Store Ufficiale
Galup is not just a brand: it is a beautiful Italian story.

The confectionery company was founded in 1922 in Pinerolo (TO), founded by the pastry chef Pietro Ferrua, who had the brilliant intuition: to invent the short panettone with hazelnut icing.

Soon the "Piedmontese" panettone contrasted with the traditional Milanese one: an innovation, ingenious and tasty, which reinterprets an ancient Lombard tradition to give life to a new classic of Piedmontese haute patisserie. A few years later, Ferrua gives new life to another classic holiday recipe: the Colomba Galup. The personality of Ferrua's recipes earned his pastry shop the Royal House Supplier patent.

Galup is a unique and different way, it is an original recipe, but it is also a name: in Piedmontese dialect it means greedy and delicious. Legend has it that Ferrua's wife, Regina, heard a friend tasting the panettone and exclaiming “«A l'è proprio galup» (“It's really delicious”) and advised her husband to call his pastry shop Galup.

Today Galup is close to a century of history: 97 years of activity, during which the company has grown and acquired a national and international commercial dimension. Panettone and Colomba have traveled around the world until Galup has become an Italian excellence recognized by all taste enthusiasts. Over time, to satisfy the most varied market needs, the range of panettone and colombe has been enriched with innovative references and baked products, such as the Bianca sugar-free line, the Wholemeal and Organic wellness line, the Gluten-Free line and the with Oleum oil, lactose free.

The recipe, however, has remained the original and authentic one: the dough rises slowly, naturally, only with mother yeast refreshed every day with water and flour; the raw materials continue to be the foundation of quality, such as PGI Piedmont hazelnuts, very fresh eggs from free-range hens, selected wheat flour, fresh Italian milk, traditional butter and naturally candied fruit only with sugar.

In recent years, Galup has been experiencing a new era with a change at the entrepreneurial helm: the Ferrua family has in fact handed over ownership to the entrepreneur Bernocco, former head of the TCN Group company in Alba, who with his own skills has been able to further consolidate the name Galup making it a point of reference in the industrial fabric of the metropolitan city of Turin.

The innovative entrepreneurial spirit has remained firmly rooted in the traditional link with the territory that saw the birth of the brand: the family atmosphere that can be felt among the collaborators, men and women who know each other by name and who preserve and guarantee the memory of a history important, it is the absolute value that allows Galup desserts to maintain the authenticity of homemade desserts. Thus, tradition is professionally combined with innovation: increasingly modern packaging, important collaborations such as the one with the chef Davide Oldani and the artist Max Ferrigno, the expansion of the production spaces, the e-commerce service, the complete traceability of raw materials, the automated management of widely distributed products which contrasts with the manual processing of small batches and details.

Galup's love for quality and excellence did not stop only at Panettone and Colombe, but also at a series of baked desserts and confectionery products to be enjoyed all year round: the Torta 1922, the plum cakes , Carrè, marron glacès, Loop pralines, chocolate spreads and assorted Galuperie.

The scents and flavors of Galup have their home in Turin, in the Galup Store in Via Andrea Doria 7, in one of the chicest streets of the historic center of Turin, a stone's throw from Piazza San Carlo. Here, the people of Turin and tourists find all the taste they are looking for, during the holidays and in all seasons of the year.

Galup, with the Turin shop, participates in the creation of the "I Cento 2020" guide and, for the occasion, set up a tasting corner at the presentation dinner of the guide itself with three recipes on the menu: Gran Galup panettone with drops chocolate, Traditional Gran Galup and Gran Galup with cinnamon icing.

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