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 low panettone with hazelnut glaze.

The "Piedmontese" panettone soon contrasted with the traditional Milanese one: an ingenious and tasty innovation that reinterprets an ancient Lombard tradition to give life to a new classic of Piedmontese high pastry. A few years later, Ferrua gives new life to another classic holiday recipe: the Colomba Galup. The personality of the Ferrua recipes earned his patisserie the Real Casa 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 taste the panettone and exclaim "" A l'è propri galup "(" He's really greedy ") and advised her husband to call Galup his pastry shop.

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

The recipe, however, 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 IGP Piedmont hazelnuts, fresh eggs from free-range hens, selected wheat flour, fresh Italian milk, traditional butter and fruit naturally candied only with sugar.

In recent years Galup is experiencing a new era with a change at the entrepreneurial helm: the Ferrua family has in fact sold the property to the entrepreneur Bernocco, formerly leader of the company TCN Group of Alba, who with his own skills has been able to consolidate even more the name Galup making it a point of reference in the industrial fabric of the metropolitan city of Turin.

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

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

The aromas and flavors of Galup have their home in Turin, in the Galup Store in Via Andrea Doria 7, in one of the most chic streets in the historic center of Turin, a stone's throw from Piazza San Carlo. Here, Turinese and tourists find all the taste they seek, under 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, has set up a tasting corner at the presentation dinner of the guide with three recipes on the menu: the Gran Galup panettone with drops of chocolate, Traditional Gran Galup and Gran Galup with cinnamon glaze.