The confectionery company was founded in 1922 in Pinerolo (TO), by the pastry chef Pietro Ferrua, who had the brilliant intuition: to invent the low panettone with hazelnut icing.
Soon the “Piedmontese” panettone was opposed to the traditional Milanese one: an innovation, ingenious and tasty, which reinterprets an ancient Lombard tradition to give life to a new classic of Piedmontese high-end pastry making. A few years later, Ferrua gave new life to another classic recipe of the Holidays: the Colomba Galup. The personality of Ferrua’s recipes earned his pastry shop the patent Supplier of the Royal House.
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 propri galup" ("It's really greedy") 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 lovers of taste. Over time, to satisfy the most varied market needs, the range of panettone and colomba has been enriched with innovative references and baked products, such as the Bianca sugar-free line, the Integrale and Bio wellness line, the Gluten-free line and the Oleum oil line, lactose-free.
The recipe, however, has remained the original and authentic one: the dough rises slowly, naturally, only with sourdough refreshed every day with water and flour; the raw materials continue to be the foundation of quality, such as the Tonda Gentile Trilobata hazelnut, very fresh eggs from free-range hens, selected wheat flour, fresh Italian milk, traditional butter and candied fruit naturally only with sugar.
In recent years, Galup has been experiencing a new era with a change at the helm of the business: the Ferrua family has in fact sold the property to the entrepreneur Bernocco, already at the helm of the TCN Group company in Alba, who with his skills has been able to further consolidate the Galup name, 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 bond 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 an important history, is the absolute value that allows Galup sweets to maintain the authenticity of homemade sweets. Thus, tradition marries professionally with innovation: increasingly modern packaging, important collaborations such as the one with the 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 that contrasts with the manual processing of small batches and details.
Galup's love for quality and excellence did not stop at Panettoni and Colombe, but also at a series of baked desserts and confectionery products to be enjoyed all year round: Torta 1922, plumcakes, 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 most chic streets of the historic center of Turin, a stone's throw from Piazza San Carlo. Here, Turin residents and tourists find all the flavor they are looking for, during the Holidays and in all seasons of the year.
Galup, with its Turin store, is participating in the creation of the “I Cento 2020” Guide and, for the occasion, has set up a tasting corner at the guide’s presentation dinner with three recipes on the menu: Gran Galup panettone with chocolate chips, Gran Galup Tradizionale and Gran Galup with cinnamon icing.